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mini gluten free zucchini cakes 12 scaled

Gluten Free Zucchini Cakes

Course Breakfast, Snack
Cuisine American
Keyword easy, flourless, paleo
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4 bundt cakes
419kcal
Cost $3
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Equipment

  • Silicone bundt cake pan

Ingredients

  • 1/4 cup maple syrup
  • pinch sea salt
  • 1 tsp cinnamon
  • 1/3 cup dairy free chocolate
  • 3/4 cup almond butter
  • 1/2 tsp baking soda
  • 1 egg
  • 1 cup grated zucchini
  • avocado oil spray

Instructions

  • Preheat the oven to 350. Place all ingredients in a bowl and fold together until mixed throughout. Spray the mini silicone bundt cake tray with avocado oil. Divide up the batter into 4 cakes. Cook for 33 minutes. Allow the cakes to sit before serving.
  • If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Easy and simple mini gluten free zucchini cakes
Serving: 1cake | Calories: 419kcal | Carbohydrates: 32g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 142mg | Potassium: 398mg | Fiber: 6g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 3mg
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