This gluten free zucchini oatmeal cake is a moist, wholesome treat perfect for breakfast or dessert. Combining grated zucchini with oats creates a tender crumb and natural sweetness, while keeping the cake hearty and nutritious. It’s an easy-to-make recipe that works well for those avoiding gluten without sacrificing flavor or texture.
Ingredients
- 1 ½ cups gluten free rolled oats
- ¾ cup gluten free all-purpose flour blend (ensure it contains xanthan gum or add ½ tsp)
- 1 ½ tsp baking powder (gluten free)
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ½ cup coconut sugar or brown sugar
- ⅓ cup melted coconut oil or neutral oil (like avocado or canola)
- 1 tsp vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup unsweetened applesauce
- ¼ cup milk of choice (dairy or plant-based)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper for easy removal.
- In a blender or food processor, pulse the gluten free rolled oats until they become a coarse oat flour texture. This helps the cake hold together better and improves crumb.
- In a large mixing bowl, whisk together the oat flour, gluten free all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In a separate bowl, beat the eggs, then add coconut sugar, melted oil, vanilla extract, applesauce, and milk. Mix well until the sugar is mostly dissolved and the wet ingredients are combined.
- Fold the grated zucchini into the wet mixture. It’s important to squeeze out excess moisture from the zucchini using a clean kitchen towel or cheesecloth to avoid a soggy cake.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the cake tender. If using, fold in the nuts and dried fruit at this stage.
- Transfer the batter to the prepared baking pan and spread evenly. Smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve once cooled, or store as directed below.
Tips
- Zucchini prep: Always squeeze grated zucchini well to remove excess water. Too much moisture can make the cake dense and soggy.
- Flour substitutions: If you don’t have a gluten free all-purpose blend, you can try a mix of almond flour and oat flour but reduce oil slightly as almond flour adds moisture.
- Sweetener swaps: Coconut sugar adds a subtle caramel note, but brown sugar or maple syrup can be used. If using syrup, reduce liquid slightly.
- Don’t overbake: Gluten free cakes can dry out quickly, so start checking at 30 minutes. The cake is done when a toothpick has just a few moist crumbs.
Serving Suggestions
This zucchini oatmeal cake is delicious on its own or lightly warmed with a smear of butter or cream cheese. For breakfast, pair it with a cup of tea or coffee and fresh fruit. It also makes a wholesome snack or a light dessert when topped with Greek yogurt and a drizzle of honey. Adding a dollop of nut butter can boost protein and flavor.
Variations
You can customize this cake to suit your taste or dietary needs. For a nut-free version, omit the walnuts and replace with sunflower seeds or pumpkin seeds for crunch. To make it vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based yogurt instead of applesauce to maintain moisture. Adding shredded carrots or finely chopped apples alongside zucchini adds sweetness and texture. For a spiced twist, increase cinnamon and add ground ginger or cardamom. For extra indulgence, swirl in some dairy-free chocolate chips before baking.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, warm slices in a toaster oven or microwave for 20-30 seconds until just heated through. Avoid overheating to prevent drying out. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use regular flour instead of gluten free flour?
Yes, you can substitute with all-purpose wheat flour if gluten is not a concern. Use the same quantity, but note the texture will be different—usually lighter and less dense. Also, you may not need xanthan gum if your flour blend already contains gluten.
How do I know when the zucchini is squeezed enough?
After grating, place the zucchini in a clean kitchen towel or cheesecloth and twist firmly to remove as much moisture as possible. The grated zucchini should feel dry to the touch and not release excess water when pressed. This step is crucial to prevent a soggy cake.
Can I make this cake nut-free?
Absolutely! Simply omit the nuts or replace them with seeds such as pumpkin or sunflower seeds. The texture will still be great, and it keeps the cake safe for those with nut allergies.
Is it possible to make this cake vegan?
Yes, by replacing eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, set for 5 minutes) and using a plant-based yogurt or extra applesauce, you can make a vegan version that remains moist and flavorful.
Can I use quick oats instead of rolled oats?
Quick oats can be used but the texture will be softer and less chewy. To mimic oat flour better, pulse quick oats briefly in a blender before adding. Rolled oats provide better structure and a more pleasing crumb.
Why is my cake dense or dry?
Common reasons include not squeezing enough moisture from zucchini, overbaking, or overmixing the batter. Make sure to follow the recommended baking time and gently fold ingredients to keep the cake tender.
This gluten free zucchini oatmeal cake balances health and indulgence effortlessly, making it a perfect staple for anyone seeking nutritious baked goods without gluten. With simple ingredients and adaptable options, it’s a versatile recipe to keep on hand for any occasion.
Enjoy baking and savoring this moist, flavorful cake that celebrates the humble zucchini in a naturally gluten free way.
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