Family Function…Functional Family.

I LOOOOOOOVE family functions.

Especially family gatherings on Sunday.

In my extended family (the Italian side), we’ve always been accustomed to pasta dinners on Sunday.

Yesterday, we got together for a Sunday pasta potluck and played some outdoor games.

My mom was the ping-pong tourney champ.

You could hand that woman a polo stick and let her gallop on a donkey and she could be you at any sport…blind folded.

True stuff.

Of course, I had to bring dessert.


What? You think I was going to show up with a baked casserole?


Instead, I showed up with a cake…with vegetables.


Yes, I put zucchini in your cake.


Sue me. 🙂


I’m pretty much addicted to zucchini around the summer months, and this time around’ there is no exception.


I’m eating it every chance I can get. In my pancakes,


in my salads, and in my cake.


Putting zucchini in my cake is one of my favorite past-times. Plus…I mean it seriously makes for the most melt in your mouth cake experience…EVER.


This wouldn’t be a cake without a glaze…


a creamy maple coconut yogurt glaze.


Yea, that So Delicious Greek Style Coconut Milk Yogurt  has definitely got a hold on my heart.


And my sweet tooth. 🙂


I would get some pretty devilish looks if I showed up empty handed to a family function.


I might even get kicked out.


I could only hope ;).


Veggies are the new fruit…put em’ in your dessert!

5.0 from 2 reviews
Paleo Zucchini Bundt Cake
Recipe type: Dessert, Cake
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Deliciously melt in your mouth zucchini bundt cake covered in a dairy-free, coconut yogurt glaze that has been sweetened w/ a touch of maple syrup. Gluten-free & paleo.
  • For the cake:
  • ½ c. coconut flour
  • ½ c. almond flour
  • 1 t. baking soda
  • 1 t. ground cinnamon.
  • 4 large eggs
  • ½ c. organic coconut sugar
  • ½ c. unsweetened, vanilla almond milk
  • ⅓ c. melted coconut oil
  • 1 large zucchini, grated and squeezed of excess water
  • For the maple coconut milk yogurt glaze:
  • 1 6 oz. container So Delicious Plain Greek Cultured Coconut Milk Yogurt
  • 2 T. pure maple syrup
  • 1 t. pure vanilla extract
  1. For the cake, preheat the oven to 375 degrees F. Spray a large bundt cake pan with cooking spray. Set aside.
  2. In a large mixing bowl, sift together the flour, baking soda, and cinnamon.
  3. Mix in the eggs, sugar, almond milk, and coconut oil, stirring until just combined.
  4. Fold in the grated zucchini.
  5. Pour the cake batter into the prepared bundt pan.
  6. Bake for 20-25 minutes or until lightly golden and a toothpick inserted into the center of the cake comes out clean.
  7. Let the cake cool completely before removing and frosting.
  8. For the glaze, put all of the ingredients in a medium mixing bowl and whisk until smooth.
  9. Evenly pour and spread the glaze out over the cake.
  10. Serve.

 Nutritional Facts (1/10th of cake): Calories: 213, Total Fat: 15g (8.6 g saturated fat), Total Carb: 16g, Sugars: 4.6g, Protein: 7.7g



  1. Your Father says:

    Uh, correction! I won the final championship ping-pong came defeating your mother! Credit please. btw, where did the cake disappear?

  2. Yum looks amazing! I always put zucchini in my carrot cakes and nobody ever seems to notice! A great way to sneak in veggies and your glaze looks lovely!

  3. Gloria says:

    Thanks for the recipe, but I cannot use the coconut and almond. I was wondering if you thought something like garbanzo and general rice flour mix might work?

    • Chelsy says:

      Gloria, I would think that those flours would work great. Test it out and let me know how it goes 🙂

  4. Deidre says:

    I love this recipe. I have used it for several potlucks and it has always been a success. I am getting ready to make it for my daughters school birthday celebration and I am considering using apples instead of zucchini. Have you ever tried it with apples?

    • Chelsy says:

      Deidre, its so funny you say that because I have been thinking about making an apple cake lately. That sounds like an amazing idea. Let me know how it turns out. I am sure it will be just fine because the moisture is the same, especially if you grate the apples 🙂

      • Deidre says:

        This turned out great with grated apple that I squeezed some of the moisture from. I also already had some shredded coconut and a dried cranberry/cherry mix so I threw some of those in as well. It was really good.

  5. Ashlee says:

    Should you drain some of the water out of the zucchini before adding it to the bundt cake pan?

    • Chelsy says:

      Ashlee, yes. I did…guess I forgot to add that in the directions. Sorry about that 🙂

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