Zucchini Gluten-Free Snack Cake – New And Improved Recipe

This Zucchini Snack Cake is just the right dessert for any occasion. I came across this recipe the other day while looking through my cookbook. It is so delicious on its own that it doesn’t even need frosting on it.

As I was reading through the ingredients, I noticed that it called for whole-grain pastry flour. Since I can no longer use this particular flour, I pulled out my list of gluten-free flours to see which flours would work well together.

I chose the four flours: buckwheat flour, brown rice flour, almond flour, and tapioca flour/starch. Now, mind you, I wasn’t sure about the combination of these flours, but I was willing to take a chance. My motto is you won’t know unless you go for it!

After I made this cake and had my first bite, I couldn’t believe how good it tasted. It blew me away how light and fluffy it felt in my mouth. It even looks good sitting on a plate.

So please try out this Zucchini Snack Cake recipe for yourself. I would love to hear from you about your experience in the comment box below.


  • 1/2 cup of Brown Rice Flour
  • 1/2 cup of Buckwheat Flour
  • 1/4 cup of Almond Flour
  • 1/4 cup of Tapioca Flour/Starch
  • 1/3 cup of water
  • 1-1/2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of xanthan gum
  • 1-1/2 teaspoon of cinnamon
  • 1/4 teaspoon of allspice (optional)
  • 1/4 teaspoon of ground mace (optional)
  • 1/4 teaspoon of salt
  • 2 eggs
  • 1/3 cup of sugar or brown sugar
  • 1/2 cup of Greek vanilla or plain yogurt
  • 1/3 cup of canola oil
  • 2 teaspoons of vanilla extract
  • 1-1/2 to 2 cups of finely shredded zucchini (uncooked)
  • 3/4 cup of mini dark to semisweet chocolate chips (optional)


Zucchini Mixture
  1. In a large mixing bowl, add the eggs, Greek yogurt, canola oil, vanilla extract, zucchini, and water.
  2. Mix all of these thoroughly together.
  3. Now add the cinnamon, ground mace (optional), allspice (optional), sugar or brown sugar, baking soda, baking powder, salt, and xanthan gum.
  4. Mix all these until it’s thoroughly combined.
  5. Add the brown rice flour and mix this until it’s thoroughly combined.
  6. Then add the buckwheat flour and mix this until it’s thoroughly combined.
  7. Then add the almond flour and mix this until it’s thoroughly combined.
  8. Finally, add the tapioca flour/starch and mix this until it’s thoroughly combined.
  9. If you want to add the chocolate chips, use a mixing spoon to fold them into the batter.

Baking Instructions:

Zucchini Gluten-Free Snack Cake
  1. Preheat the oven to 350ºF.
  2. Use an 8″ x 8″ metal pan or a 9″ x 7″ ceramic dish.
  3. Coat your dish with canola oil or cooking spray.
  4. Scrape your mixture into your prepared dish.
  5. Bake for approximately 50 to 55 minutes.
  6. Use a toothpick by inserting it into the center and around your cake. If the toothpick comes out clean, then you know it’s done.
  7. Let it cool on top of the stove.
  8. Once cooled, it is ready to serve.
  9. You can top your cake with either whipped cream, yogurt, or a scoop of ice cream.
  10. Place your cake into the refrigerator after putting it onto a plate and cover it with plastic wrap. You can also use a Tupperware container.
Piece of Zucchini Gluten-Free Snack Cake


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