A moist, gluten-free keto zucchini cake with wonderful spices flavors and crunchy pecans. The best part, one slice has only 3.2g net carbs for a sweet keto breakfast to pair with your bulletproof coffee.
If your garden is full of zucchinis and you have no idea what to do with them, try to bake a zucchini cake or zucchini bread. Zucchini is a keto-approved vegetable that adds the most beautiful moist texture to cakes! On top of that, zucchinis have amazing nutrients for your health!
What’s a zucchini cake?
A zucchini cake is a moist, light, and fluffy cake baked in a 9-inch round or square pan. Zucchini cakes are not as dense as zucchini bread recipes. It has the same spice flavors as zucchini bread, with crunchy nuts and moist grated zucchini all over the crumb.
This is a perfect breakfast cake or coffee cake.
Basics keto ingredients
Before you start making this recipe, make sure all your ingredients are at room temperature, especially the eggs and cream cheese. Then, weigh each ingredient individually in a small bowl. This is a great way to be accurate in baking. All you need are:
Heavy cream – or canned coconut cream if paleo, shake the can before measuring.
Almond flour – don’t swap for more coconut flour or the crumb will be too dry.
Grated zucchinis – water removed see the next paragraph for tips on how to squeeze out water from shredded zucchinis.
Chopped pecan nuts – or walnuts or sugar-free chocolate chips.
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For the cake frosting you will need:
Butter – soft, at room temperature
Cream Cheese – soft at room temperature
Unsweetened almond milk – add up 2 tablespoon if your frosting is too thick and dense
Keto zucchini cake tips
This keto zucchini cake recipe is very easy to make in one bowl. There are a few important steps to follow to avoid a watery cake that won’t bake. Let me guide you through this!
Shred and dry the zucchini
First, shred the zucchini finely in a food processor or with a hand grater. I recommended keeping the zucchini skin on and shred as thin as you can for the best texture. Then, place the shredded zucchinis in the center of a towel.
Gather the four corners of the towel together and squeeze as much as you can to extract all the water from the zucchinis. This is the most important part of your zucchini cake recipe.
In fact, zucchinis are made at 80% of water, and keeping too much water will make the cake watery, and eventually, it won’t bake at all.
Measure flours carefully
This recipe uses coconut flour, a high fiber keto flour that contains 4 times more fiber than any other flour. As a result, it is a high water-absorbent flour which means that missing some of it will result in a cake too moist. That is why I recommend measuring flours with the scoop and sweep method. It means that first you fill the cup and then you sweep the extra ‘bump’ on of the cup. For more tips and tricks and to learn all my keto baking secrets, check out my Keto Baking Guide ebook.
Cream cheese frosting
This zucchini cake won’t be as delicious without its cream cheese frosting. However, remember to always cool the cake for at least 2 hours before spreading your frosting on top of the cake. Also, always prepare the frosting just before using it.
In fact, making the frosting ahead and storing it in the fridge hardens the cream cheese, making it difficult to spread on top of the cake.
How to make the cake dairy-free?
For paleo followers who don’t eat dairy, you can swap the heavy cream with canned coconut cream in the cake batter. Simply shake the can before measuring for precision.
Regarding the frosting, you can replace the cream cheese with pure thick coconut yogurt. Simply combine yogurt with powdered sweetener and vanilla, no need for butter or coconut oil.
Can I bake the cake in a bread pan?
This is a very moist cake and you must bake it in a 9-inch round or square pan. This recipe won’t bake as a loaf of bread, it will be too moist. However, if you prefer a zucchini bread recipe I have two you can try: chocolate zucchini bread or zucchini pecan bread.
Can I taste the zucchini?
No, this cake has no zucchini flavor at all. Zucchinis are used in baking to add a moist texture and nutritional values.
More keto zucchini recipes
I love baking with zucchinis and I have many other keto cakes, cookies, and bread for you to try.
Keto zucchini bread
KETO ZUCCHINI BREAD an easy moist almond flour low carb keto bread with grated zucchini, walnuts, pecan and cinnamon.
2tablespoonsUnsweetened Almond Milk- beat in if frosting is too thick
Mapled pecan - optional
1/3cupChopped pecan nuts
2tablespoons Sugar-free maple syrup
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Preheat oven to 350°F(180°C). Line a 9-inch x 9-inch square baking pan with parchment paper. Spray oil all other the pan and baking paper. Set aside.
Prepare the zucchini
Place the grated zucchinis in the center of a clean towel, wrap and squeeze hard to extract all the zucchini water. This is important to remove all the zucchini moisture to avoid a too moist cake. Set aside on a bowl.
Trim zucchini ends, keep skin on and grated finely with a food processor or hand grater.
Zucchini cake batter
In a large mixing bowl, using an electric beater, beat on medium/high speed: eggs, heavy cream, erythritol, and vanilla. Stop when light, fluffy and whiter in color, about 30-45 seconds beating.
Stir in coconut flour, almond flour, baking powder, cinnamon, salt, ginger, nutmeg and lemon zest.
Beat again on medium speed to avoid the flours bursting out of the bowl. Stop when the batter is consistent and no lumps appear.
Using a spatula, stir in grated zucchinis and chopped pecan.
Pour the cake batter into the prepared pan.
Bake for 35-40 minutes or until the top of the cake is golden and a pick inserted in the middle of the cake comes out clean or with a very little crumb.
Cool 10 minutes in the pan, then transfer to a cooling rack for 2 hours until it reaches room temperature.
When the cake is at room temperature, prepare the cream cheese frosting.
In a large mixing bowl, using an electric beater, beat cream cheese with butter and powdered erythritol until fluffy and creamy
Spread the frosting all over the top of the cake and decorate with maple-chopped pecan nuts if desired.
In a small non-stick frying pan add the chopped pecan and roast under low heat for 1 minute, stir often to avoid them to burn. Then add the sugar-free maple syrup and keep stirring to cover the nuts. Cook up to 2-3 minutes or fragrant and sticky.
Sprinkle on top of the cake frosting.
Cut the cake into 16 squares.
Store cake in a cake box in the fridge for up to 4 days.
Freeze the cake slices into an airtight container and defrost each slice on a plate at room temperature the day before eating.
Dairy-free options: replace heavy cream by canned coconut cream, shake the can before measuring.Frosting: Beat dairy-free cream cheese or coconut yogurt with powdered sweetener, don't add butter.