Almond Flour Zucchini Cake

Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking dish with parchment paper. You can also use an 8-inch round pan.
Chop the ends off of the zucchini and grate it using a box grater or a food processor. You will need one heaping cup of zucchini. There’s no need to drain the zucchini before adding it to the batter. It can go in as is.
In a large bowl, stir together the dry ingredients (almond flour, tapioca flour, sugar, cinnamon, baking powder, and sea salt) until combined.
Mix the eggs and melted coconut oil (or butter) in a mixing bowl until well-combined (wet ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. The cake batter will be very thick. This is normal.
Stir in the shredded zucchini until it is well-distributed throughout the batter.
Transfer the batter to the prepared cake pan and spread it into an even layer.
In a small bowl, combine the ingredients for the cinnamon topping and mix until well-combined.
Sprinkle the topping over the cake batter. Cover the cake pan with aluminum foil and bake on the center rack of the oven for 30 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the zucchini cake is golden brown around the edges and tests clean in the center.
Cakes are fully cooked once they have reached an internal temperature of 190 to 200 degrees Fahrenheit. You can use an instant read thermometer (or meat thermometer) to verify the internal temperature for doneness if you’d like.
Allow the zucchini crumb cake to cool for at least 30 minutes before slicing and serving.

Ingredients

Topping:

Instructions

Notes

Nutrition