Honey & Almond Zucchini Cake

Recipe by jules_stonesoup

  • Time needed: 70 minutes
  • Calories per serving: 196
  • Servings: 6 to 8
  • Difficulty: 1
  • Rating: no ratings yet

I’ve included a honey-free variation so that if you do want to keep your cake completely sugar-free you can. Plus it’s only 2 tablespoons of honey in the whole cake.


honey / sugar-free – replace honey with an extra teaspoon vanilla extract to make 2 teaspoons total.


• 400g (14oz) zucchini
• 250g (9oz) almond meal
• 1/4 teaspoon pure stevia powder*
• 2 teaspoons baking powder
• 2 tablespoons honey
• 2 eggs
• 100g (3.5oz) neutral flavoured oil
• 1 teaspoon vanilla extract (optional)


1. Preheat your oven to 180C (350F). Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.

2. Grate your zucchini (I use my food processor). Mix zucchini, almond meal, stevia, baking powder, honey, eggs, oil and vanilla (if using) in a medium bowl or just add it to the food processor. Mix with a spoon to combine but don’t stress if you end up with a few lumps.

3. Scoop the mixture into the prepared tin. Bake for 45-55 minutes or until the cake is deeply golden brown and feels springy. And a skewer inserted in the middle comes out clean. The honey will cause it to brown more than you’d normally expect.

4. Cool in the tin before serving.

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