Mediterranean-Style Zucchini Cake
This healthier Mediterranean-inspired zucchini cake swaps refined ingredients for wholesome ones like almond flour, Greek yogurt, honey, and olive oil. It’s lightly sweet, full of fiber, protein-rich, and naturally moist from the zucchini. A perfect clean-eating treat — satisfying but without feeling heavy!
Time and Yield
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes
Ingredients
Dry Ingredients:
1 cup almond flour
1 cup whole wheat flour or oat flour for gluten-free
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg (optional)
Wet Ingredients:
½ cup extra-virgin olive oil
⅓ cup honey or maple syrup
2 large eggs (room temperature)
½ cup plain Greek yogurt (full-fat or 2%)
2 teaspoons pure vanilla extract
2 ½ cups grated zucchini (unpeeled, lightly packed)
Optional Add-ins:
¼ cup chopped walnuts, pistachios, or dates
Zest of 1 lemon (brightens it up!)
¼ cup raisins
Instructions
1. Prep:
Preheat oven to 350°F (175°C).
Lightly grease an 8×8-inch or 9×9-inch pan and line with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients:
In a large bowl, whisk olive oil, honey/maple syrup, eggs, yogurt, and vanilla until smooth and creamy.
4. Add Zucchini:
Stir the grated zucchini into the wet ingredients.
5. Combine:
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not over mix.
Gently fold in any optional add-ins like nuts or dried fruits.
6. Bake:
Pour batter into prepared pan.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
Allow to cool completely before slicing.
Summary
This Healthy Mediterranean Zucchini Cake is soft, naturally sweetened, and full of wholesome goodness — olive oil, almonds, Greek yogurt, and fresh zucchini. It’s a guilt-free treat perfect for breakfast, snack, or dessert!
Notes & Tips
Almond Flour Magic: Almond flour keeps the cake moist without needing a lot of oil.
Olive Oil Tip: Use a mild-flavored extra-virgin olive oil so it doesn’t overpower the cake.
Greek Yogurt Bonus: Adds protein and tender texture.
Flavor Boost: Lemon zest or a sprinkle of cardamom brings a Mediterranean flair.
Serving Suggestion: Dust with powdered monk fruit or coconut sugar for a healthy topping.
Frequently asked questions FAQs
Q: Can I make it dairy-free?
A: Yes! Use a dairy-free yogurt like coconut or almond yogurt.
Q: Can I skip almond flour?
A: You can replace it with more whole wheat flour, but the texture will be slightly less tender.
Q: Can I make muffins instead?
A: Definitely! Bake in a muffin tin at 350°F for about 18–22 minutes.
Q: How long does it keep?
A: Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
Nutritional Information
Calories: 180
Protein: 5g
Fat: 10g (healthy fats)
Carbs: 18g
Fiber: 3g
Sugar: 7g (natural from honey)
Sodium: 150mg
Vitamin A: 4% DV
Vitamin C: 8% DV
Calcium: 6% DV
Iron: 6% DV