Flourless Lemon Zucchini Cake (Moist, Zesty & Gluten-Free)

This Flourless Lemon Zucchini Cake is moist, zesty, and secretly veggie-packed — a gluten-free cake that tastes like sunshine. Fresh lemon juice and zest bring brightness, almond flour adds gentle richness, and finely shredded zucchini keeps every slice soft and tender.

It’s the kind of cake I make when I want something light but satisfying — perfect with afternoon coffee, brunch, or a simple dessert after dinner. And before we dive in, don’t forget to subscribe by email so you never miss a cozy, wholesome bake like this one

Overview of Recipe Content

What This Recipe Is

A naturally gluten-free, flourless lemon cake made with almond flour and zucchini for moisture — no refined flour required.

Why You’ll Love It

• Moist and tender crumb
• Bright, fresh lemon flavor
• Naturally gluten-free
• Veggie-packed but dessert-worthy
• Simple ingredients

What It Tastes Like

Soft, lightly sweet, and lemony with a delicate almond richness — not dense, not dry, just beautifully balanced.

Health & Dietary Highlights

• Gluten-free
• Naturally flourless
• Can be made keto-friendly
• Made with whole ingredients

Full & Complete Ingredient List

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Flourless Lemon Zucchini Cake

• 1 cup finely shredded zucchini, squeezed very dry
• ½ cup almond flour
• 2 large eggs, room temperature
• ¼ cup honey or keto sweetener equivalent
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of salt

Optional Toppings

• Powdered sweetener or powdered sugar
• Lemon glaze (lemon juice + sweetener)
• Whipped cream or Greek yogurt

How to Make Flourless Lemon Zucchini Cake

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Step 1: Prep

Preheat oven to 350°F (175°C). Line or grease an 8-inch round or square pan.

Step 2: Prepare Zucchini

Shred zucchini finely and squeeze out as much liquid as possible using a clean kitchen towel. This step is key for a non-soggy cake.

Step 3: Mix Batter

In a bowl, whisk eggs with honey (or sweetener), lemon juice, zest, and vanilla. Stir in almond flour, baking powder, salt, and zucchini until well combined.

Step 4: Bake

Pour batter into prepared pan. Bake for 25–30 minutes, until set in the center and lightly golden on top.

Step 5: Cool

Let cake cool completely before slicing or glazing.

What to Serve with Lemon Zucchini Cake

• Coffee or espresso
• Hot tea or iced lemon tea
• Light whipped cream
• Fresh berries

Tips for Making It Perfect

• Squeeze zucchini very dry
• Use fresh lemon juice for best flavor
• Don’t overbake — check early
• Cool fully for clean slices

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (wrap tightly)

General Information

Zucchini has long been used in baking to add moisture without heaviness. Paired with lemon, it creates a cake that feels fresh and light — a classic summer-inspired combination that works year-round.

Frequently Asked Questions

Can you taste the zucchini?

No — it melts into the cake and simply adds moisture.

Can I make this keto?

Yes, swap honey for a keto sweetener.

Is this cake dense?

No — it’s soft, tender, and lightly structured.

Can I add glaze?

Absolutely — a lemon glaze is lovely here.

Conclusion

This Flourless Lemon Zucchini Cake is proof that simple ingredients can create something truly special. Light, moist, and full of fresh lemon flavor, it’s a cake you’ll come back to again and again.

If you loved this recipe, try:

• https://poulef.com/lemon-dessert-recipes/
• https://poulef.com/gluten-free-cakes/
• https://poulef.com/almond-flour-desserts/
• https://poulef.com/healthy-baking-recipes/
• https://poulef.com/zucchini-recipes/

Interactive Elements

Baked this cake?
Leave a comment, rate the recipe, and share your slice on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	140
Fat	8g
Saturated Fat	2g
Carbohydrates	12g
Fiber	2g
Sugar	7g
Protein	6g

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