Flourless Lemon Zucchini Cake

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Flourless Lemon Zucchini Cake

Description

This Flourless Lemon Zucchini Cake is incredibly moist, dense, and bursting with bright, zesty citrus flavor. Naturally gluten-free, it uses almond flour as a base and cleverly incorporates shredded zucchini for an ultra-tender crumb that stays fresh for days.

Recipe

  • Servings: 8 slices

  • Prep Time: 15 minutes | Cook Time: 40 minutes

Ingredients:

  • 2 ½ cups super-fine almond flour

  • 1 cup zucchini, finely grated and squeezed dry

  • ½ cup honey or maple syrup

  • 3 large eggs, room temperature

  • ¼ cup coconut oil, melted

  • Zest of 2 large lemons

  • 3 tbsp fresh lemon juice

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 350°F (180°C) and line an 8-inch round cake pan with parchment paper.

  2. Place the grated zucchini in a clean kitchen towel and squeeze hard to remove as much excess moisture as possible.

  3. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

  4. In a separate bowl, beat the eggs, honey, melted coconut oil, lemon zest, and lemon juice until smooth.

  5. Fold the wet ingredients into the dry ingredients, then gently stir in the squeezed zucchini until just combined.

  6. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes until the center is set and a toothpick inserted comes out clean.

  7. Let cool completely before slicing. Garnish with lemon slices or a dusting of powdered sweetener if desired.

Tips & Notes

  • Squeeze the Zucchini: Skipping the squeezing step will add too much water, leaving you with a soggy cake.

  • Storage: Because of the moisture from the zucchini and almond flour, store leftovers in an airtight container in the fridge for up to 5 days.

Nutritional Info (Approximate per serving)

  • Calories: 260 kcal

  • Carbohydrates: 16g

  • Protein: 8g

  • Fat: 19g

Benefit

Almond flour provides a healthy dose of vitamin E and healthy fats, while zucchini adds volume, moisture, and dietary fiber without altering the sweet, citrusy flavor profile.

Q/A

Q: Can I use regular flour if I don’t need it to be flourless?

A: This specific recipe relies on the moisture-absorbing properties of almond flour. Swapping it 1:1 with wheat flour will make the cake dry; it is best to stick to nut-based flours for this formulation.

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