This gluten-free, vegan classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake.


1 cup dairy free milk

1/2 cup maple syrup

1/4 cup melted coconut oil

1 tsp. vanilla

1 1/2 cups gluten free flour (i used equal parts brown rice, sorghum and tapioca flour)

1 cup almond flour

1 tbsp. baking powder

1/4 tsp. baking soda

1/2 tsp. guar gum

1/2 tsp. cinnamon

1 cup grated zucchini

1/4 cup crushed walnuts


1/4 cup crushed walnuts

1 tbsp. coconut sugar

1/2 tsp. cinnamon


Preheat oven to 375F

Grease a loaf pan or line with parchment paper

In a large bowl add milk, syrup, oil and vanilla.

Add the flour, baking powder and baking soda to the bowl and whisk to combine.

Add in zucchini and walnuts and stir until incorporated.

Pour the batter into the loaf pan.

Combine topping ingredients together and spread overtop batter.

Bake 50 minutes until toothpick inserted into the center comes out clean,

Cool completely.

Store left overs at room temperature for up to 2 days. Slice and freeze up to 1 month.