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Gluten Free Zucchini Cake with Coconut and Pecans

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Sweet fragrant coconut, crunchy pecans, caramely brown sugar and wholesome zucchini and buttermilk combine for the most deliciously addictive summer dessert. Topped with cream cheese frosting that’s enhanced with a touch of brown sugar - no one will notice (or care) that this is a gluten-free cake.

Ingredients

Scale

Cake Ingredients:

  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup finely shredded zucchini
  • 1 1/4 cup (200 gm) gluten free flour blend, *see Notes
  • 1/4 cup (30 gm) coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup grated coconut, unsweetened
  • 1/3 cup chopped pecans

Frosting ingredients:

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 3 tablespoons brown sugar
  • 1 tablespoon maple syrup or maple sugar
  • Dash of salt
  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons heavy cream, as needed

Instructions

Cake instructions:

  1. To a mixer add eggs, buttermilk, brown sugar, and vanilla. Mix well.
  2. Add the grated zucchini and blend to combine.
  3. In a separate bowl stir together the gluten free flour blend, coconut flour, baking soda, baking powder, salt and cinnamon.
  4. Add the coconut and pecans and toss to coat.
  5. Add the flour mixture to the zucchini mixture in the mixer. Blend on low speed until all the dry flour is mixed in, then turn up the speed to medium and beat for 2 full minutes. This will hydrate the gluten free floors, giving the cake a moist and fluffy texture.
  6. Butter a 9 by 9 baking dish. Preheat the oven to 375℉.
  7. Pour batter into the pan, cover, and let rest while the oven preheats. This resting time is another important step to hydrate the gluten free flours.
  8. Bake for 20-25 minutes, or until the top springs back when touched lightly in the center, and a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool completely before frosting and slicing. Cooling is another important step for gluten free cakes - if you cut into it while it's still hot, the texture might be gummy.

Frosting Instructions:

 

  1. In a medium sized bowl, combine the butter, brown sugar, and maple sugar or syrup. Cream for 1-2 minutes or until the brown sugar is mostly dissolved and the mixture is fluffy.
  2. Add the cream cheese and powdered sugar and blend well.
  3. Add  cream a little at a time until the texture is light and fluffy.

Notes

Grate the zucchini on the short end. You don’t want any long strands in your cake!

Be sure to use a gluten free flour blend that contains xanthan gum and baking powder. Even though we include a little extra baking powder  in the recipe - this cake needs it.

 

Please note that the nutrition label is for the unfrosted cake.

Nutrition

Find it online: https://www.beneficial-bento.com/2026/08/gluten-free-zucchini-cake-with-coconut-and-pecans.html