Gluten-Free Vanilla Zucchini Cake

A moist and fluffy gluten-free vanilla zucchini cake made with protein powder, oat flour, and easy components. A straightforward and wholesome cake recipe excellent for breakfast or snack.

In case you’ve ever tried to make a “wholesome” cake however ended up tasting like sugary cardboard, that is the recipe to your restoration. This gluten-free vanilla zucchini cake is mushy, barely candy, excessive in protein, and secretly full of veggies. Sure, it is zucchini. No, I am unable to style it.

When you make a recipe like this, you may instantly end up shopping for zucchini each week prefer it’s your job.

gluten free vanilla zucchini cake bars [high-protein + no added sugar]

Why you may love this zucchini cake

This is not only a gluten-free baked good that may collapse if you happen to take a look at it the fallacious method. the:

Fluffy and moist, with the feel of actual cake Pure sweetness and the warming spice of cinnamon Excessive in protein due to the whey Simple one-bowl meal Excellent for breakfast, snack, or any “3pm cake craving” second

Plus, it is a good way to make use of up all that zucchini you will have sitting in your fridge whilst you’re feeling formidable.

Supplies wanted

Methods to make gluten-free vanilla zucchini cake

Preheat oven to 350 levels. Mix all dry components in a bowl till evenly blended. Add half of the grated zucchini together with the egg whites, cashew milk, and vanilla. Combine every little thing till clean. Add the remaining grated zucchini and stir to create the proper moist texture. Pour the batter into an 8-by-8-inch baking dish lined with parchment paper and unfold it out evenly. Bake for 20 to 24 minutes or till the middle is ready and a toothpick comes out clear. In case you can wait that lengthy, let it cool barely earlier than slicing.

gluten free vanilla zucchini cake bars [high-protein + no added sugar]

gluten free vanilla zucchini cake

5 stars 4 stars 3 stars 2 stars 1 star

5 from 7 overview

creator: wholesome helper
Preparation time: 10 minutes
Cooking time: 24 minutes
Whole time: 32 minutes
yield: 1 cake (8 slices)
class: candy snack

Directions

Preheat oven to 350 levels. Mix all dry components in a bowl. Add half of the grated zucchini and remaining moist components. Combine till clean. Add the remaining grated zucchini and blend. Scrape the batter into an 8-by-8-inch baking dish lined with parchment paper and bake till performed, 20 to 24 minutes.

Did you make this recipe?

Finest zucchini cake ideas

As soon as every little thing is blended, do not overmix. The mushy crumb can be misplaced. Finely grate the zucchini in order that it dissolves within the dough. There is no such thing as a must squeeze the water out of the zucchini. Helps hold cake mushy Use top quality vanilla protein for greatest taste

Simple option to degree up

This cake is scrumptious as is, however if you wish to make it somewhat extra luxurious,

Add a lightweight vanilla glaze or a drizzle of Greek yogurt Add white chocolate chips or blueberries Sprinkle almond butter or cashew butter on prime Sprinkle with extra cinnamon proper out of the oven

gluten free vanilla zucchini cake bars [high-protein + no added sugar]

Storage methodology

Leftovers will be saved in an hermetic container within the fridge for as much as 4 days. Slice and freeze for straightforward transport all through the week.

conclusion

This gluten-free vanilla zucchini cake proves that wholesome baking does not should be boring. It is easy, satisfying, and simply sufficient indulgence to maintain issues attention-grabbing.

And sure, this will undoubtedly be referred to as breakfast.

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65 responses to “Gluten-free vanilla zucchini cake” [high-protein + no added sugar]”

I’ve made zucchini bread, muffins, brownies, and cookies, however not a cake! genius! This appears so scrumptious!

I like zucchini, however I’ve by no means tried zucchini in a cake. appears scrumptious!

Appears to be like nice and sounds so wholesome! I like zucchini recipes!

I like zucchini in baked items, and this one is so fluffy and superb!

Quite than saying guilt or innocence, I like the way you say “I really feel good having the work.” It is a option to emphasize positivity. This cake appears worthy of all of the optimistic vibes 🙂 Yummy!

Hi there, Kayla
Zucchini muffins are all the time so moist and scrumptious, so this looks like a wholesome and scrumptious recipe. Thanks for sharing about Actual Meals Friday. Pinned & tweeted!

This appears completely scrumptious! I am all the time completely satisfied to search out one other recipe for coconut flour. I purchased an enormous bag some time in the past and did not understand how troublesome it could be to make use of it up. 😛

I like baked zucchini! That is superb 🙂

Blessings,
Edai

I like zucchini! This appears superb!

[…] get the recipe […]

Utilizing protein powder in muffins is all the time a good suggestion because it provides a candy taste with out an excessive amount of further sugar. I do not hate sugar, however typically I like one thing much less candy. And the phrases “candy and fluffy” you used to explain this caught my consideration instantly!

Hmm, that is nice, Kalia! For my part, cooking with zucchini all the time ends in one thing scrumptious 🙂

Thanks for sharing this scrumptious recipe on #RecipeSharingParty! I sit up for seeing you subsequent week. Pin it and yum. To share the enjoyable, go to #OverTheMoon or #MondayFavoriteThings on Sunday. Remember to remark the hyperlink quantity. That method I will make sure to go to and you will have an opportunity to be featured.

Soooo superb! Prime it with chocolate coconut oil frosting for a decadent dessert, or make chia jam for a enjoyable breakfast. Both method, YES, so I am saving this recipe.

A cake that freezes nicely? bonus! !

Regardless of how a lot you eat zucchini, you may by no means get uninterested in it, however zucchini in baked items is very advisable. This appears scrumptious!

Kayla, I’ve to make this. It appears scrumptious. I am going house tomorrow, and I believe I’ve every little thing I would like.

In case you’re studying right here for the primary time, cease by and hyperlink up with Jill from Friday Health. I like zucchini! I like contemporary native vegatables and fruits this time of 12 months. Summer time is simply too brief!

I’ve by no means made a cake with zucchini, however because it’s gluten-free I will should experiment extra. It certain appears very tasty. X #Tasty Tuesdays

I like baking with zucchini, so this cake is ideal for a day snack or breakfast. I additionally preferred the vanilla taste and the entire wheat flour 🙂

It appears nice too! I like coconut flour – Thanks for becoming a member of the What’s for Eating linkup.

Can I take advantage of protein powder as a substitute?

This appears and sounds so scrumptious! It might undoubtedly be nice to have with my morning espresso, and sure, I’d like to have a slice with this setting subsequent to the cup I am ingesting from proper now! The zucchini makes every little thing so moist and the vanilla taste is ideal.

Wow, so easy and straightforward recipe that I bookmarked it to attempt X #brilliantbloposts

Wholesome and scrumptious!
thanks!
Thanks for sharing this on Ideas of House.

This appears so scrumptious!! I’ve seen so many recipes utilizing zucchini! I will attempt it instantly!

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I have not experimented with baking with whey protein but, however I am wanting ahead to making an attempt it. Appears to be like scrumptious!

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Thanks for becoming a member of us on the What’s for Banquet. I am wanting ahead to seeing you tomorrow.

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