Joyous Blog

Zucchini Walnut Cake

Every Monday, Vienna, Walker and I visit the farmers market as you might already know from our homemade tomato sauce we've been eating lately! And I don't really go with a list, I save grocery lists for the grocery store because at the market I decide (for the most part) what I'm going to buy based on what's available and in season. It's more fun that way. I usually plan on bringing around 40 or 60 bucks cash.  

For several weeks now, zucchinis have been at the market in abundance. They are a summer veggie (sorry they're actually a fruit) and since we keep having summer weather here in Toronto, they continue to make an apparance. That's why I decided to bake something with zucchini. 

Zucchini is often overlooked because it's not ranked nutritionally with the likes of kale and broccoli. However, it's definitely worth eating more often because it's rich in vitamin C, potassium, fiber and a variety of antioxidants.

The type of fiber zucchinis are rich in is called pectin, which is wonderful for gut health and cardiovascular health. Pectin prevents cholesterol from being reabsorbed back into the body, making zucchinis an excellent choice for maintaining healthy cholesterol levels. 

I enjoy zucchini in both savoury and sweet dishes. 

When I realized what an abundance of zukes I had on hand, I was indecisive as to what to make -- bread, muffins or cake?? So I asked instagram and you guys overwhelming said "cake".

This cake doesn't need to be saved for special occasions, mind you! You can enjoy it for breakfast because it's so healthy, full of fiber and doesn't spike your blood sugar the way baked goods with wheat or white flour can. And, it's gluten-free too!

Zucchinis are definitely a veggie you want to purchase organic because some are genetically modified and I recommend you steer clear of GMOs. Now it's highly unlikely at a farmers market you'll find GMO, but it's always a good idea to ask the farmers if you're not sure.  

I used bananas and a little bit of maple syrup to sweeten this cake, but if you don't want to use bananas, feel free to add more applesauce. 

This cake was incredibly moist because of the homemade applesause I used. It's worth the extra step if you've got time. If not, store-bought unsweetened organic applesauce is great too. 

Literally 5 seconds before the photo below of Vienna was taken she was just about in tears wanting to try the cake. I get it... she could smell it baking and the aroma is absolutely wonderful! Cake makes people cry, lol. It's not wonder she was saying "cake, mommy, cake, mommy!"

She's my official recipe tester and she LOVED it!! I've been meaning to hop over to IKEA to get her a proper stool so she can join in the fun with me in the kitchen. I often put her in her high chair to watch, but now that she's two, she wants to help more than just watch. 

So here's the recipe for my Zucchini Walnut Cake!

Ingredients
  • 1 cup zucchini grated, skin on**
  • 1/2 cup applesauce
  • 2 whole eggs
  • 1 banana, mashed
  • 1/2 cup dark maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil, melted
  • 1 cup brown rice flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup walnuts, chopped
Instructions
  1. Preheat oven to 350F degrees. Grease the sides of an 8 or 9" springform pan with coconut oil and line the bottom with parchment paper.
  2. Combine zucchini, applesauce, eggs, banana, maple syrup, vanilla and coconut oil in a large bowl.
  3. Combine flours, baking powder and ground spices in a separate bowl.
  4. Combine dry and wet ingredients together. Fold in chopped walnuts but reserve some to sprinkle on top of cake.
  5. Pour cake mixture into springform pan. Place in oven and bake for 25-35 minutes until a knife inserted comes out clean.

Notes

*I bake this cake on convection setting and 25 minutes does the trick. If you do not have a convection oven, then you'll likely need to bake it for 35 minutes.

**You could double the amount of zucchini in this recipe. I haven't tried it but after baking it, I thought it could use more zucchini.

I topped this cake with coconut milk based vanilla ice cream from Delight in the Junction. 

Now if you're not a cake person, you can take this exact recipe and turn it into muffins or a loaf.

Just keep in mind you'll need to adjust the baking time. A loaf will take longer and muffins will take less time than the cake. 

We eat a lot of zucchinis when they are in season as you've probably noticed, so if you're looking for more recipes, here's a few.

Zucchini Fritters

Zucchini Frittata Cups

Zucchini Chips 


And there you have it! My Zucchini Walnut Cake. 

Enjoy!

Joy

16 Comments
Andrea   •   September 26, 2017

Yum! Thanks for posting! I have a huge zucchini sitting on my counter from my garden. Could you sub another flour for the rice flour? I have all the other I ingredients except that one - would buckwheat work? Thanks!!

Reply
Rachel Molenda   •   September 26, 2017

Hey Andrea, Buckwheat flour has a bit of a stronger flavour so that may play into it a bit. It's also important to note that not all gluten-free flours are equal swaps, so we wouldn't be able to guarantee results if you were to swap it out. Hope that helps! :) Rachel - Joyous Health Team


Nicky   •   September 26, 2017

Just want to ask if you squeeze the moisture out of the zucchini first before adding into the mixture ? Thanks !

Reply
Rachel Molenda   •   September 27, 2017

Hey Nicky, You don't exactly have to wring it out but if there's any additional water when you're measuring, just pour it out. Just loosely pack the 1 cup. Hope that helps! Rachel - Joyous Health Team


Nancy   •   September 26, 2017

Hi, I'll be making this tomorrow! Should the zucchini be wringed through if its water (and therefore the measurement is packed?). Also, I'm assuming it isn't a big deal if I omit the walnuts?

Reply
Rachel Molenda   •   September 27, 2017

Hey Nancy, No need to pack it in and get out all of the water - just pack it loosely :) Sure, you can omit walnuts! Rachel - Joyous Health Team


Nancy   •   September 26, 2017

P.S. Let Joy know I had an awesome kitchen tower made so my 2 year old could help me in the kitchen. She may be interested in something similar. I've tagged her in my Instagram photo of us making chewing tahini cookies and my daughter standing on it. :)

Reply
Rachel Molenda   •   September 27, 2017

Hey Nancy, That's amazing! Such a good idea and a great way to get your kiddo involved :) Rachel - Joyous Health Team


Kendra   •   September 27, 2017

Hi Joy, I was wondering about flour as well. I have lots of brown rice flour but no coconut. What does the coconut flour do for the cake? Flavour or texture?

Reply
Rachel Molenda   •   September 29, 2017

Hey Kendra, More so for texture as too much coconut flour can be more drying but a blend of both brings about a really nice texture :) Rachel - Joyous Health Team


Alexa Anderson   •   October 2, 2017

Made this last night into muffins instead of cake! So delicious and perfect to grab on the run!

Reply
Rachel Molenda   •   October 3, 2017

Hey Alexa, Awesome! So happy they worked out for you :) Rachel - Joyous Health Team

Stephanie M.   •   October 7, 2017

Hi, Alexa! I'm interested in making muffins too, can you recall if you and what you adjusted the time to? Thanks, Stephanie


Rebecca D.   •   October 6, 2017

Made this last weekend and my kids devoured it in two days! We're making it again this weekend so that my son can take it as a snack to his preschool!

Reply

Adrienne   •   October 11, 2017

Hey there! Made these into muffins tonight and baked them for 45-50 minute and the knife still didn't come out clean. I didn't want to risk over baking them so I let them cool. They still taste great they're just a little doughy on the inside. Is that ok?

Reply
Rachel Molenda   •   October 12, 2017

Hey Adrienne, Yup, that's fine :) All of the ingredients will be cooked, it will just depend on what your preference is for texture! Rachel - Joyous Health Team


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