Last Updated on October 16, 2024
This Zucchini Banana Apple Cake is one of our favourite recipes from our friends at Alchemy Farm. It can be made at anytime of year but it’s a perfect cake for autumn when apples and zucchini are abundant.
It’s gluten free—egg free if you prefer it vegan—and it’s delicious (really!). We bake it in mini loaves (8 loaves per pan) with paper liners, but you can make larger loaves for slicing by using a regular loaf pan or a cake pan. If you don’t have paper liners just grease the pans.
Total Time: Preparation 20 minutes.
Bake: 25 minutes for mini loaves, 50 minutes for two large loaf pans.
Yield: 16 mini loaves or 2 large loaves
Preheat oven to 350°

Ingredients
- 2 Eggs or 4 Flax Eggs (each ‘flax egg’ is 1 TBS of ground flax with 3 TBS of water—mix these together first while you gather the other ingredients)
- 1-3/4 cup brown sugar
- 1 cup vegetable oil (we use organic avocado or olive oil)
- 2 bananas, medium size, mashed (about 1 cup)
- 3-3/4 cups gluten free flour (we use Bob’s Red Mill All Purpose)
- 1-1/2 Tsp baking powder
- 1-1/2 Tsp baking soda
- 2 Tsp cinnamon
- 1 Tsp cardamon (optional)
- 1/2 Tsp nutmeg (optional)
- 1 Tsp salt
- 1 Tsp vanilla
- 1-1/2 cups shredded zucchini
- 1 apple shredded
- 1 cup pecans, hazelnuts or walnuts chopped (optional)
Topping Optional: Apple Slices and Cinnamon
- 1 or 2 apples, cored, unpeeled, and sliced thinly
- 2-3 Tsp sugar and 1 Tsp cinnamon
- Mix the sugar and cinnamon together in a small bowl to sprinkle
- Place the sliced apples on top of the cake and sprinkle with cinnamon sugar
Directions:
Step One:
Mix the flax eggs (or eggs), oil, brown sugar, bananas and vanilla into a large bowl.
Step Two:
In a separate bowl place the flour, baking soda, baking powder, spices and salt, stir together well.
Step Three:
Stir the dry ingredients into the flax egg bowl and mix together with a spoon. Add the zucchini, shredded apple, nuts and stir until just combined (don’t over mix it!).
Step Four:
Spoon the cake mixture into the paper liners and place in the mini loaf pan – or into two greased loaf pans or cake pans.
Step Five:
Place the thinly sliced apple slices on top of the cake batter (we use 3 slices per small mini loaf) and sprinkle with the cinnamon and sugar mix.
Step Six:
Bake at 350° for 25 minute for mini loaves or 50 minutes for larger loaves. Check to see if the cakes are ready with a toothpick—if it comes out clean, with no crumbs on it, they are ready! Remove from the pans and place on a wire rack to cool.
Enjoy!

Hi there! I’m Grace, the curator behind Club Gluten Free. After living most of my life with undiagnosed celiac disease, I finally discovered the root of my health issues when a DNA test revealed that I carry one of the two celiac genes. This revelation was both a relief and a turning point in my life, leading me to fully embrace a gluten-free lifestyle and to create a space where others could find support and delicious, safe food options.