Delicious Zucchini Banana Apple Cake: Gluten Free and Egg Free!

This is one of our favourite recipes at Alchemy Farm. It's gluten free, egg free and delicious (really!). We bake it in mini loaves (8 per pan) with paper liners, but you can make larger loaves for slicing by using a regular loaf 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°


4 Flax Eggs (each '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 (you can use white sugar instead)

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, unpeeled zucchini

1 apple unpeeled and shredded 

1 cup pecans or walnuts chopped (optional)

Topping (optional):

2 apples, cored, unpeeled, and sliced thinly, to lay on top of the cake batter

Mix together 2-3 Tsp sugar and 1 Tsp cinnamon together in a small bowl to sprinkle on top of the sliced apples



1: Put the flax eggs, oil, brown sugar, bananas and vanilla into a large bowl and mx together well. 

2: In a separate bowl place the flour, baking soda, baking powder, spices, salt and stir together well. 

3: 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 combine. 

4: Spoon the cake mixture into the paper liners and place in the mini loaf pan - or pour the batter into two greased 8x4 loaf pans.

5: Lay the thinly sliced apple slices on top of the cake batter (we use 3 slices per mini loaf) and sprinkle with the cinnamon and sugar mix. 

Bake at 350° for 25 minute for mini loaves or 50 minutes for larger loaves. Check to see if the cakes are ready by poking them 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.