Moist flourless lemon zucchini cake made with almond flour. Gluten-free, zesty, and naturally tender.

Scale

1 cup finely shredded zucchini, squeezed dry

1/2 cup almond flour

2 large eggs

1/4 cup honey or keto sweetener

2 tbsp fresh lemon juice

1 tbsp lemon zest

1/2 tsp baking powder

1/2 tsp vanilla extract

Pinch of salt

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1. Preheat oven to 350°F and prepare pan.

2. Shred zucchini and squeeze dry.

3. Whisk eggs, sweetener, lemon juice, zest, and vanilla.

4. Stir in almond flour, baking powder, salt, and zucchini.

5. Pour into pan and bake 25–30 minutes.

6. Cool completely before slicing.

Zucchini must be very dry.

Use fresh lemon juice for best flavor.

Let cool fully before cutting.