Flourless Lemon Zucchini Cake

📝 Description

Moist, bright, and naturally gluten-free, this Flourless Lemon Zucchini Cake is a delicious way to enjoy fresh zucchini. Made with almond flour, fresh lemon zest, and shredded zucchini, it’s tender, lightly sweet, and bursting with citrus flavor. Perfect for breakfast, brunch, afternoon tea, or a healthier dessert.

🛒 Ingredients

For the Cake

• 2 medium zucchinis, finely grated (about 2 cups), excess moisture squeezed out
• 2½ cups almond flour
• ½ cup coconut sugar (or granulated sweetener of choice)
• 4 large eggs
• ¼ cup melted coconut oil or unsalted butter
• 2 tbsp fresh lemon juice
• Zest of 2 lemons
• 1 tsp vanilla extract
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Optional Lemon Glaze

• ½ cup powdered sweetener
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest

Garnish

• Thin lemon slices
• Powdered sweetener for dusting
• Extra lemon zest

👩‍🍳 Instructions

1. Prepare the Oven

Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Mix the Wet Ingredients

In a large bowl, whisk together the eggs, melted coconut oil (or butter), lemon juice, lemon zest, vanilla, and coconut sugar until smooth.

3. Add the Dry Ingredients

Stir in the almond flour, baking powder, baking soda, and salt until combined.

4. Fold in the Zucchini

Gently fold the squeezed shredded zucchini into the batter until evenly distributed.

5. Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. Decorate

Dust with powdered sweetener, arrange lemon slices on top, or drizzle with the optional lemon glaze before serving.

💡 Pro Tips

• Squeeze as much liquid as possible from the zucchini to prevent a soggy cake.
• Fresh lemon zest gives the cake its vibrant flavor.
• Let the cake cool completely before slicing for the best texture.
• Store in an airtight container in the refrigerator for up to 5 days.

⏱️ Recipe Details

• Prep Time: 15 minutes
• Bake Time: 45 minutes
• Cooling Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8

📊 Approximate Nutrition (Per Serving)

• Calories: 245
• Protein: 9g
• Carbohydrates: 12g
• Fat: 19g
• Fiber: 4g
• Sugar: 6g

🍽️ Serving Suggestions

• Top with Greek yogurt and fresh berries.
• Enjoy with hot tea or coffee.
• Serve with a dollop of whipped cream for a light dessert.

📱 Social Media Caption

🍋✨ Light, moist, and bursting with fresh citrus flavor! This Flourless Lemon Zucchini Cake is naturally gluten-free, incredibly tender, and the perfect way to use up fresh zucchini. A wholesome treat that’s perfect for breakfast, brunch, or dessert!