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{Note from Jessica: Today’s post is shared by my sweet, longtime friend, Emily Sunwell-Vidaurri, author of the Recipes to Nourish website. Emily’s blog focuses on gluten-free real food and holistic health. She’s a real foodie, passionate about nourishing home cooking and advocate of “green” living. Her passion and mission are to make healthy and natural living as easy and enjoyable as possible. Stop by her site, Recipes to Nourish, for her latest recipes and natural living tips.}

Zucchini Cake is the most delicious summertime cake! This grain-free version is sure to please with hints of cinnamon and a delectable thick layer of honey-sweetened cream cheese frosting.

Summertime to me screams “summer bounty” and lots and lots of beautiful fruits and vegetables.

I don’t know about you but I always look forward to all of the summer produce. You just can’t go wrong with all of the delicious peaches, cherries, blackberries, plums, grapes, melons, tomatoes, peppers, and ZUCCHINI!

I kind of go crazy coming up with lots of different recipes so I fully enjoy what this season has to offer.

For my family, summer just isn’t the same without lots of fresh fruit cobblers and pies, watermelon milkshakes, Concord grape sherbet, stone fruit popsicles, cucumber salsahoneydew agua fresca, and cucumber lime aguas frescas.

And of course, lots and lots of zucchini recipes!

Grain Free Zucchini Cake || Delicious Obsessions

There is always an abundance of zucchini when the summer heat is on. 

Everyone is always trying to come up with ways to use up all of the zucchini. From sautéed zucchini to frittatas full of that green beauty, to bowls full of zoodles, to parmesan roasted zucchini, and on and on.

All of those are wonderful, but my absolute favorite way to use zucchini … wait for it … CAKE!!!

Grain Free Zucchini Cake :: Delicious Obsessions

How can you go wrong with a delicious, moist cake full of summer’s prized zucchini?!

You can’t … because it’s pure yummy goodness. Seriously, zucchini cake is perfection.

This grain-free version is even better than the original gluten, oil, and sugar-filled zucchini cake in my opinion. At least my family thinks so. Even my husband, who is not gluten-free like me, said it was the best cake he had ever had.

So grab yourself some beautiful green zucchini from your backyard or the farmer’s market, whip up a batch of this heavenly cake and slather it with glorious homemade cream cheese frosting.

Grain Free Zucchini Cake with Cream Cheese Frosting // deliciousobsessions.com

Grain Free Zucchini Cake with Cream Cheese Frosting // deliciousobsessions.com

Grain Free Zucchini Cake with Cream Cheese Frosting :: Gluten-Free, Dairy-Free Option

Yield: One 8-9" round cake

Zucchini Cake is the most delicious summertime cake! This grain-free version is sure to please with hints of cinnamon and a delectable thick layer of honey-sweetened cream cheese frosting.


Grain-Free Zucchini Cake

Cream Cheese Frosting


Grain-Free Zucchini Cake

  1. Preheat oven to 350 degrees F. Grease and line one 8 or 9 inch round cake pan.
  2. In a mixing bowl, add room temperate eggs, softened butter, grated apple, maple syrup or honey, and vanilla extract. Using a handheld mixer, mix just until combined.
  3. Add cassava flour, baking soda, ground cinnamon, and sea salt. Using a handheld mixer, mix on low speed until fully incorporated. Do not over mix.
  4. Fold in grated zucchini.
  5. Pour zucchini cake batter into a prepared cake pan.
  6. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean with no more than a few moist crumbs.
  7. Allow to cool on a cooling rack.
  8. Make the frosting while the cake cools.

Cream Cheese Frosting

  1. Fit standing mixer with a whisk or flat blade. Add softened cream cheese, butter, honey, vanilla extract and arrowroot powder to the mixing bowl.
  2. Mix on low speed until everything starts to combine. Increase speed to medium-high and whip until creamed and it begins to have a light white color and becomes fluffy.
  3. Stop the mixer and scrape down the sides of the bowl with a spatula.
  4. Use to frost COOLED cakes.
  5. See note below for a dairy-free frosting idea.


Frosting recipe makes about 1½ cups.

A Note on Honey: I only recommend a light-colored honey for this frosting. Do not use wildflower honey or you will have a frosting that is overpowered by the wildflower flavor.

Can be stored in the refrigerator before frosting cakes, but it will need to come to room temperature before it's spreadable again.

IMPORTANT Note: It takes about 1 to 1½ cups of frosting to generously frost 12 cupcakes. It takes about 2½ to 4 cups of frosting to fill and generously frost a two-layer 9" cake.

If you're looking for a dairy-free Paleo frosting, check out this recipe.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 106mgSodium: 201mgCarbohydrates: 38gFiber: 0gSugar: 37gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Grain Free Zucchini Cake with Cream Cheese Frosting | Delicious Obsessions


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