Moist, soft, and naturally gluten-free — this lemon zucchini cake is light, fresh, and perfect for tea time or a healthy dessert!
Ingredients
For the Cake
- 2 medium zucchinis (grated)
- 2 cups almond flour
- 3 eggs
- 1/3 cup honey or keto sweetener
- 1/4 cup coconut oil (melted)
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
Optional Lemon Glaze
- 1/2 cup powdered sweetener
- 1–2 tbsp lemon juice
Step-by-Step Recipe
Step 1: Prepare the Zucchini
Wash and grate the zucchini.
Place it in a clean towel and gently squeeze out extra water.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C).
Grease or line an 8-inch cake pan with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Honey or sweetener
- Melted coconut oil
- Lemon juice
- Lemon zest
- Vanilla extract
Step 4: Add Dry Ingredients
Add:
- Almond flour
- Baking soda
- Baking powder
- Salt
Mix until smooth.
Step 5: Fold in Zucchini
Add the grated zucchini and gently mix everything together.
Step 6: Bake
Pour the batter into the prepared pan.
Bake for 30–35 minutes or until the top is golden and a toothpick comes out clean.
Step 7: Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 8: Add Glaze (Optional)
Mix powdered sweetener with lemon juice and drizzle over the cooled cake.
Serving Ideas
- Serve with tea or coffee ☕
- Top with whipped cream
- Add fresh berries for extra flavor 🍓
Enjoy your soft and zesty Flourless Lemon Zucchini Cake! 🍋
