This cozy Anti-Inflammatory Zucchini Cake is made with almond flour, fresh ginger, and warm cinnamon. It’s a naturally sweetened, grain-free treat that comes together in one bowl!

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If you know me, you know I can’t resist sneaking a vegetable into a baked good. This Anti-Inflammatory Zucchini Cake is one of my favorite ways to do it. It’s got all the cozy, spiced flavor of a classic zucchini bread, but I built it around ingredients that are known to promote a healthy inflammatory response. Almond flour instead of refined white flour, honey instead of white sugar, and a good dose of fresh ginger, which is one of my go-to anti-inflammatory ingredients (I use it in this Pear Ginger Smoothie and this Pineapple Banana Smoothie all the time, too).

This cake mixes up in one bowl with no mixer required, and it’s got that a lovely texture that’s moist and tender. It’s just sweet enough, making it work as a healthy dessert, an afternoon treat with tea, or even a grab-and-go breakfast. You’re going to love it!

Why You’ll Love This Zucchini Cake

It’s grain-free and gluten-free, made entirely with almond flour instead of wheat flour.
No refined sugar — this cake is naturally sweetened with honey.
It’s a sneaky way to use up summer zucchini without anyone knowing (or caring!) there’s a vegetable in their dessert.
One bowl, no mixer! This comes together quickly with just a whisk and a spoon.
Warming, anti-inflammatory ingredients like fresh ginger and cinnamon give this cake flavor and function.
It’s versatile! You can enjoy it plain, dusted with a little powdered sugar, or dressed up with frosting for a special occasion.

Anti-Inflammatory Zucchini Cake Ingredients

Recipe ingredients and instructions are available in printable form in the recipe card toward the bottom of this post. Here’s what you’ll need and why I chose it:

3 eggs — Eggs give this cake its structure and richness, and they bring along protein and a good dose of nutrients, too.
1/2 cup honey — One of my go-to natural sweeteners instead of refined sugar. Honey also brings a little antioxidant boost along with the sweetness.
1 tablespoon olive oil — Adds moisture and healthy fat. I always reach for a good quality olive oil, which has anti-inflammatory properties of its own.
1 tablespoon finely chopped fresh ginger — This is the anti-inflammatory star of the recipe! Fresh ginger contains gingerols, which have been shown to help calm inflammation in the body, plus it adds the best warm, spicy flavor. (I love using fresh ginger — you’ll also see it in these anti-inflammatory foods I eat every day.)
1 teaspoon vanilla — For flavor and warmth.
1 1/2 cups almond flour — My favorite grain-free flour swap. Almond flour is a good source of vitamin E and healthy fats, and it gives this cake a lovely, moist crumb. (I also use it in these Almond Flour Banana Muffins if you want to see it in action elsewhere!)
1/2 teaspoon cinnamon — Another warming, anti-inflammatory spice that pairs perfectly with ginger and zucchini.
1/2 teaspoon baking soda — Helps this cake rise without any refined leaveners.
1/4 teaspoon salt — Just enough to balance the sweetness and bring out the other flavors.
1 cup shredded zucchini — The star of the show! Zucchini keeps this cake incredibly moist and adds fiber and vitamin C, all while staying barely detectable in the finished cake. (If you love baking with zucchini, don’t miss my Zucchini Pie or this full list of 75 Healthy Zucchini Recipes!)

How to Make Anti-Inflammatory Zucchini Cake

You’ll love how easy this recipe is! All you need is a shredded for the zucchini, one bowl, a baking pan (springform is my preference if you have one!), parchment paper, and an oven.

Preheat the oven to 350 degrees. Grease a round 9-inch pan (springform if you have it). Place a round piece of parchment paper in the bottom and set aside.
In a medium bowl, whisk together the honey, olive oil, ginger, and vanilla until well combined.
Add the almond flour, cinnamon, baking soda, and salt, and stir until combined.
Fold in the zucchini.
Transfer the batter to the prepared baking pan.
Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire baking rack for 10 minutes, then remove from the pan and allow to cool on the rack for another 10-15 minutes.
Optional: Sprinkle with powdered sugar and/or more cinnamon, or dress it up with my Maple Cream Cheese Frosting for a special occasion.

What to Serve With Anti-Inflammatory Zucchini Cake

This cake is delicious on its own, but here are a few ways I love to enjoy it:

As a cozy afternoon treat alongside a warm mug of Golden Milk Turmeric Tea — the ginger and cinnamon flavors are a natural match.
For breakfast, pair a slice with some Greek yogurt or cottage cheese for extra protein to round out the meal.
Dressed up with Maple Cream Cheese Frosting, it makes a lovely lighter alternative to traditional layer cake for a birthday or gathering.

FAQs

Can I substitute all-purpose flour for the almond flour? I haven’t tested this recipe with all-purpose or other gluten-free flours, so I can’t say for sure how it would turn out. Almond flour behaves very differently than wheat-based flours, so I’d recommend sticking with almond flour for the best results unless you’re experienced with adapting baked goods.

Can I use ground ginger instead of fresh ginger? Fresh ginger gives you the best flavor and the most anti-inflammatory benefit, so I recommend using it if you can. If you only have ground ginger on hand, use 1 teaspoon.

How should I store this cake? Store any leftover cake covered in the refrigerator, since it’s made with fresh zucchini and doesn’t have preservatives.

Can I make this ahead of time? Yes! This cake actually tastes great the next day once the flavors have had time to meld. Just store it in the fridge until you’re ready to serve.

Can I freeze this cake? I haven’t tested freezing this particular recipe, so I can’t say for certain how it holds up. If you’d like to try it, I’d recommend wrapping individual slices tightly and thawing them in the refrigerator.

Is this recipe dairy-free? Yes, the base cake recipe is dairy-free! Just skip the optional cream cheese frosting if you want to keep it that way, or use a dairy-free cream cheese alternative.

I hope you love this Anti-Inflammatory Zucchini Cake as much as my family does! If you try it, or any of my other healthy recipes, please leave a star rating and comment below — it really helps other readers know a recipe is tried and true. I’d love to see your creation, too, so share a photo on Instagram and tag me to I can see. I’d love to feature you!