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Zucchini Cake with Golden Raisins

Low Carb, Gluten Free, Grain Free, Paleo

*Vegan version- Substitute eggs for 2 TBSP chia seeds soaked in 1/4 cup warm water for 10 minutes


Makes 1 cake

Preheat oven to 350 

Prep Time-30 minutes

Bake Time-20 minutes



2 cups almond flour, Anthony’s

1/2 cup coconut flour, Bob’s Redmill

1 tsp. baking soda, Pure Organic Inc.

1/2 tsp. sea salt

1 tsp. cinnamon

1/2 tsp. cardamom

1/2 tsp. nutmeg

1/2 tsp. ground vanilla bean

2 Tbsp. brain octane (MCT) oil, ghee or coconut oil, melted

2 eggs

1/4 cup dark amber maple syrup

1/3 cup granulated golden monk fruit sugar, Lakanto

1/2 cup nut milk, unsweetened

1/4  cup raisins that have been soaked for 30 min in hot water (drained)

1 small zucchini and one crisp apple (I used Fuji) grated. Peels left on.



Combine above ingredients in high speed blender (Vitamix) and blend on medium until smooth, 3-5 seconds, scrape sides and blend again 3-5 seconds


In Food Processor- Pulse until chopped coarsely- (approx. 10 pulses)

2 cups golden raisins, zucchini, and apples.


Fold into batter and pour into cake pan

Sprinkle with additional monk fruit and cinnamon 

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