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Paleo Zucchini Cake with Cream Cheese Frosting

August 21, 2022

Let’s make Paleo Zucchini Cake with Cream Cheese Frosting! A delicious gluten-free zucchini cake recipe and a homemade cream cheese frosting to smear on top.Let's make Paleo Zucchini Cake with Cream Cheese Frosting! A delicious gluten-free zucchini cake recipe and a homemade cream cheese frosting to smear on top.

Zucchini season baby. Especially if you have zucchini growing all over your garden like my husband has for us right now.

Needless to say we have been loving zucchini themed recipes lately. But I wanted something sweeter and not a dinner type of recipe. Which is why we made a delicious zucchini cake. Topped with a cream cheese frosting! It is absolutely delicious and a must-make while zucchini is thriving in season.

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What key ingredients are in this paleo zucchini cake with cream cheese frosting:

  • Eggs – I don’t recommend flax eggs here since they don’t usually go well with paleo/grain-free flours
  • Avocado oil – or use melted butter or coconut oil. I love avocado oil here because it is neutral flavored
  • Coconut sugar – or sub a maple sugar or half cane sugar half brown sugar
  • Almond flour – I haven’t tested another flour here to sub
  • Arrowroot flour – I haven’t tested another flour here to sub
  • Coconut flour – I haven’t tested another flour here to sub
  • Zucchini – squeeze out moisture well! Otherwise the cake will be watery
  • Cream cheese – softened to make it easier to make the frosting!

How to make zucchini cake with cream cheese frosting:

  1. Preheat oven to 350 degrees and grease an 8 inch round cake pan
  2. Whisk together eggs, avocado oil, sugar, vanilla extract and apple cider vinegar in a large bowl
  3. Add in almond flour, arrowroot flour, coconut flour, baking soda and cinnamon until smooth
  4. Fold in zucchini then pour batter onto grease cake pan
  5. Bake in oven for 20-25 minutes (or until edges are golden and you stick toothpick in center and it comes out clean)
  6. While cake cools, make the frosting by creaming together frosting ingredients with a hand mixer until fully combined
  7. Frost cake once cooled then slice and enjoy!

FAQs on making zucchini cake with cream cheese frosting:

  • Can you taste zucchini in zucchini cake? Not at all! It is super subtle and with the mix of ingredients, you don’t think you are even eating veggies. My 3 year old loves this recipe so much and always requests it for dessert.
  • Do you have to use the cream cheese frosting? I recommend it but you can also use another frosting if you prefer that’s store-bought if that is easier for you.
  • Is this zucchini bread healthy? It is definitely a healthier dessert and zucchini cake than most. It is lower in sugar than traditional one and it’s made with paleo ingredients making it more dense and satisfying and filling than if it was made with all purpose flour.

A few other healthy desserts to make:

Cinnamon Roll Cake (using any vanilla boxed cake mix!)

Vegan Salted Caramel Banana Bread (gluten-free)

The Best Paleo Flourless Chocolate Cake (gluten-free)

Vegan Chocolate Dipped Coconut Macaroons

Print

Paleo Zucchini Cake with Cream Cheese Frosting

Let’s make Paleo Zucchini Cake with Cream Cheese Frosting! A delicious gluten-free zucchini cake recipe and a homemade cream cheese frosting to smear on top.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Serves 8 1x

Ingredients

Scale

Zucchini cake:

  • 2 large eggs
  • 1/4 cup avocado oil
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 cups shredded zucchini (squeeze out moisture!)

Cream cheese frosting:

  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees and grease an 8 inch round cake pan
  2. Whisk together eggs, avocado oil, sugar, vanilla extract and apple cider vinegar in a large bowl
  3. Add in almond flour, arrowroot flour, coconut flour, baking soda and cinnamon until smooth
  4. Fold in zucchini then pour batter onto grease cake pan
  5. Bake in oven for 20-25 minutes (or until edges are golden and you stick toothpick in center and it comes out clean)
  6. While cake cools, make the frosting by creaming together frosting ingredients with a hand mixer until fully combined
  7. Frost cake once cooled then slice and enjoy!

Notes

*Store leftovers in airtight container for 3 days, fridge for 5 days or freezer for 2 months

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