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mini gluten free zucchini cakes 12 scaled
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5 from 1 vote

Gluten Free Zucchini Cakes

Easy and simple mini gluten free zucchini cakes
Prep Time10 minutes
Cook Time33 minutes
Total Time43 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 4 bundt cakes
Calories: 419kcal
Cost: $3

Equipment

  • Silicone bundt cake pan

Ingredients

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.
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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.

Nutrition

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