Easy Zucchini Egg Bake for Simple Suppers

There’s something irreplaceable about a warm slice of coffee cake, especially when it’s packed with zucchini and walnuts — a little secret ingredient combo that makes this cake both moist and loaded with flavor. I remember the first time I baked this using zucchinis from my garden; the smell alone brought everyone into the kitchen. My kids ask for this all the time, whether it’s for breakfast, a snack, or even dessert after dinner. And trust me, it’s one of those recipes that never fails to surprise people. It’s incredibly simple, but the taste feels indulgent enough to get compliments from even the most discerning palates. Plus, it’s mostly gluten-free and grain-free, which makes me feel good about serving it to my family without all the heavy flour and sugar. Honestly, I love how versatile it is—think of it as a lighter, super tasty twist on a classic, perfect for snacking any time you crave something cozy and sweet. I always do this when I want that hit of comforting baked goodness without feeling guilty.

What is a grain-free Zucchini Walnut cake?

This grain-free zucchini walnut coffee cake is basically my answer to craving that indulgent, tender, and slightly sweet baked treat, but made in a way that feels a little healthier. Think of it as a mash-up between zucchini bread and coffee cake—soft, moist, and packed with a crunch of walnuts on top. The “grain-free” part comes from using almond flour and coconut flour instead of traditional wheat flour, which makes it suitable for those avoiding gluten or just looking to cut carbs. The zucchini adds moisture and a subtle vegetal sweetness, so you don’t need as much sugar to make it taste fantastic. It’s essentially a one-bowl wonder that you can whip up in no time, and it’s perfect for those mornings when you want to start the day with a little treat or a quick snack that keeps you full for hours. My version is a little less sweet than most store-bought muffins, so it feels like more of a balanced breakfast or cozy dessert.

Why you’ll love this recipe?

What I love most about this grain-free zucchini walnut coffee cake is how it combines comfort with a sneaky nutritional boost. The flavor—the sweet aroma of cinnamon, the toasty crunch of walnuts, and the tender crumb of zucchini—really hits all the right notes. It’s not overly sweet, which means I can enjoy a piece with my morning coffee without feeling like I’m indulging in dessert first thing. And trust me, this one’s a lifesaver on busy nights when I haven’t planned anything special — I just blend the ingredients, layer in the filling, and bake. It’s surprisingly easy, yet it tastes like I’ve spent ages fussing in the kitchen. Plus, the ingredients are budget-friendly and staple pantry items, so I don’t need to make special trips or buy fancy things. What I love most is its versatility—my kids love it as a breakfast muffin during school mornings, and it’s perfect sliced and served with a dollop of whipped cream or yogurt for a cozy dessert. I’ve also tested it with different nuts, like pecans or even a handful of chopped almonds, and it always turns out amazing. This is one of those recipes that makes me feel good, nostalgic, and proud to serve up something wholesome that everyone raves about.

How do I make a Grain-Free Zucchini Walnut Cake?

Quick Overview

This cake is essentially a layered, marble-like treat with a moist zucchini batter infused with cinnamon, then topped with a crunchy walnut streusel. It’s baked in a single pan, so cleanup is minimal, and the process is straightforward. First, you prepare your zucchini and mix the batter—watch for it to be just sticky enough, not runny. Then, you layer in your filling and swirl to create those lovely marbled patterns. The topping is a simple walnut streusel that adds that satisfying crunch. Bake until golden, cool slightly, and finish with a quick glaze if you want that extra sweet kick. It’s perfect because you get that warm, inviting aroma while it’s baking, and the texture is just so satisfying—moist, crunchy, and so flavorful. Plus, it’s adaptable enough to suit your tastes; I’ve even added a handful of mini dark chocolate chips for a special treat. This recipe is a little piece of cozy heaven I keep coming back to.

Ingredients

For the Main Batter:

• 1 cup almond flour (preferably blanched) — makes it grain-free and adds richness
• 1/4 cup coconut flour — for structure and a hint of sweetness
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 large eggs — room temperature for better binding
• 1/4 cup honey or maple syrup — to keep it lightly sweet
• 1/4 cup melted coconut oil or butter — for moisture and flavor
• 1 teaspoon vanilla extract
• 1 medium zucchini, grated and squeezed dry — the star ingredient that keeps it moist

For the Filling:

• 1/4 cup chopped walnuts
• 2 tablespoons brown sugar or coconut sugar
• 1 teaspoon cinnamon

For the Glaze:

• 1/2 cup powdered sugar or coconut sugar, sifted
• 1-2 teaspoons milk or almond milk
• Optional: a few drops of vanilla or citrus zest for extra flavor

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper—I like to use butter or coconut oil for greasing because it gives a nice non-stick layer. If you’re making muffins, just set your muffin tin and line with paper liners. Do a quick check to make sure your zucchini is grated, and squeeze out as much moisture as possible—trust me, excess water will make the batter too runny and mess with your rising.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, and salt. Mixing these well ensures your baking powder and soda are evenly distributed, preventing dense spots or uneven rise. I always do this first to get everything well combined.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs, honey, and vanilla until smooth. Then, fold in the melted coconut oil. Add the grated zucchini last—imagine it like folding in a handful of surprise goodness. This step keeps everything evenly moist and allows the flavors to meld beautifully.

Step 4: Combine

Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix — that’s when you get a dense cake instead of a fluffy one. A few lumps are okay; it just means you’re not overworking the batter.

Step 5: Prepare Filling

Mix the chopped walnuts, sugar, and cinnamon in a small bowl. Set aside. This topping gives your cake that irresistible crunch and warmth of flavor, so don’t skip it.

Step 6: Layer & Swirl

Pour about half of the batter into your prepared pan. Sprinkle the filling evenly over the batter, then spoon the remaining batter on top. Use a knife or skewer to swirl gently through the layers—this creates that beautiful marbled effect everyone loves to see.

Step 7: Bake

Pop it into your preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, you’re good. I’ve found that ovens can vary, so keep an eye on the last 5 minutes. If the top gets too dark, loosely cover with foil and keep baking. This cake should be golden and smell heavenly when it’s done.

Step 8: Cool & Glaze

Let it cool in the pan for about 15 minutes before transferring to a wire rack. Drizzle with your glaze while slightly warm or once cooled—the glaze will set beautifully if you wait just a bit. If you want an extra touch, sprinkle with some chopped walnuts or a little cinnamon on top once glazed.

Step 9: Slice & Serve

Slice into squares or wedges, and serve warm or at room temperature. It’s lovely with a dollop of Greek yogurt, whipped cream, or just plain on its own. The moisture keeps it looking fresh for days, but I’d be surprised if it sticks around that long—this disappears in minutes at my house!

What to Serve It With

This cake is pretty versatile. For breakfast, I love pairing it with a strong black coffee or a cup of chai tea. The flavors stand up really well to the bitterness of a good brew, and the moisture is perfect to start the day. If you’re serving it for brunch, set it on a pretty plate with some fresh berries — maybe a splash of maple syrup or a drizzle of honey on top. It looks great, and everyone loves the visual of those marbled swirls. As a dessert, I’ll often warm a slice slightly and add a scoop of vanilla ice cream, or a dusting of powdered sugar along with some fresh fruit. For a cozy snack, honestly, toasted slices with a smear of almond butter or cream cheese are divine. I’ve also used it as a base for fruit compotes or topped with a little lemon zest for extra zing. My family really appreciates it at the end of a busy week — it feels like a warm hug with every bite.

Top Tips for Perfecting Your Grain-Free Zucchini Walnut Coffee Cake

From my years of making this, I’ve picked up a few tricks to make it even better each time. First, when preparing your zucchini, really squeeze out as much moisture as you can—wet batter = dense cake. I usually push it through a clean kitchen towel, then give it a good squeeze. If you want an even richer flavor, try adding a teaspoon of orange zest to the batter—brightens it up beautifully. When mixing the dry ingredients, make sure to whisk thoroughly, especially the baking soda and cinnamon, to avoid uneven rising or flavor spots. For the swirl pattern, I recommend a gentle hand—apply the batter and filling in layers and drag your knife through to create those lovely marbled veins. Feeling adventurous? Swap the walnuts for chopped pecans or pistachios, and add a handful of mini chocolate chips for a special treat—trust me, it’s divine. Baking tips? Always check your oven’s calibration; I’ve learned the hard way that mine runs hot, so I lower the temperature by a few degrees sometimes. When glazing, if you want a shiny, durable top, try adding a teaspoon of corn syrup or honey to your glaze mixture, but keep the consistency thick enough to drizzle without running everywhere. And finally, don’t rush letting it cool. This cake sets beautifully after about 20 minutes out of the oven, and that little extra patience makes all the difference. From adjusted baking times to flavor tweaks, I’ve learned what works best — and honestly, the little mistakes are how I’ve learned to perfect this recipe.

Storing and Reheating Tips

This cake keeps well for several days, which is a win in my book. At room temperature, I recommend covering it loosely with foil or a clean towel — it stays fresh for about 2 days. If you want to keep it longer, pop leftovers into an airtight container and refrigerate for up to 4 days. To reheat, just give it a quick 15-20 seconds in the microwave or warm slice in the oven at 300°F (150°C) for about 10 minutes. For the best texture, avoid microwaving for too long — the edges might get tough. If you want to freeze it, wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave. A quick note on glazing: it’s best to add the glaze after reheating, as too much moisture from storage can cause it to soften or slide off. I’ve found that freshening it up with a quick glaze or dusting of powdered sugar always restores that just-baked look and taste. The key is keeping it covered and airtight, so each slice stays moist and delicious, just like when it came out of the oven.

Frequently Asked Questions

Final Thoughts

This grain-free zucchini walnut coffee cake has become a staple in my home, especially when I want something that feels indulgent but doesn’t leave me feeling sluggish afterward. From its moist crumb to the crunchy topping and the sneaky healthy addition of zucchini, it checks all my boxes for comfort and nutrition. There’s something so cozy about slicing into it while it’s still warm and sharing it with family or friends. Honestly, each time I bake this, I’m reminded of how simple ingredients can come together to create something truly special. I encourage you to give it a try, tinker with the flavors, and maybe even make it your own signature version. I’d love to hear how it turns out or see your creative twists—share your stories in the comments or tag me on social media! Happy baking, and I can’t wait to hear how yours turned out — this one’s a winner every single time.

zucchini egg bake

A delicious and healthy zucchini egg bake perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Cuisine: Chinese

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 medium zucchini
• 2 tbsp olive oil
• 4 scallions thinly sliced, green and white parts included
• 0.5 cup chopped bell pepper any color
• 3 cloves garlic minced
• 6 large eggs
• 0.25 cup milk whole milk or 2%
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper freshly ground
• 0.5 cup feta cheese crumbled
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• 0.5 tsp dried dill
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 1 cup Mexican blend cheese finely shredded

Method

 

Preparation Steps

1. Preheat oven to 375°F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Toss the shredded zucchini with 0.5 teaspoon salt; let drain in a fine mesh strainer or colander for 10 minutes. Then, wrap up the zucchini in a kitchen towel and squeeze out the liquid as much as possible; set aside.
3. Heat oil in a 12-inch skillet set over medium heat. Add scallions and bell peppers to the skillet and cook for 2 minutes. Stir in the garlic and cook for 15 seconds.
4. Stir in the shredded zucchini; cover and cook for 5 minutes, or until the zucchini has released its liquid. Uncover and continue to cook for 1 more minute; remove from heat and let the mixture cool slightly.
5. Meanwhile, in a mixing bowl lightly whisk the eggs to break up the yolks; then whisk in the milk, salt, and pepper until thoroughly combined.
6. To the eggs, stir in the zucchini mixture, feta cheese, flour, baking powder, dill, thyme, and oregano. Transfer this mixture to the baking dish.
7. Bake for 20 to 22 minutes, or until the center is set and the edges begin to brown.
8. Remove from oven; sprinkle top with shredded cheese and continue to bake for 5 more minutes, or until cheese is melted.
9. Remove from oven and let stand 10 minutes.
10. Cut and serve.

Notes

This zucchini egg bake is perfect for a healthy breakfast or brunch.