Description
This flourless lemon zucchini cake is bright, moist, and naturally gluten-free. Made with almond flour, zucchini, and Greek yogurt, it’s a wholesome yet indulgent treat.
Ingredients
1 1/2 cups grated zucchini (well-drained, excess liquid squeezed)
3 large eggs
1/3 cup honey or maple syrup
1/2 cup Greek yogurt (plain, unsweetened)
Zest of 1 large lemon
Juice of 1/2 lemon
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
Pinch of salt
Optional Lemon Glaze: 2 tbsp lemon juice, 1–2 tbsp honey or maple syrup
Instructions
1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Whisk eggs, honey, yogurt, lemon zest, lemon juice, and vanilla in a bowl.
3. Add almond flour, baking powder, and salt. Mix until just combined.
4. Fold in grated zucchini.
5. Pour batter into pan and bake for 35–40 minutes, or until a toothpick comes out clean.
6. Cool before glazing with lemon juice and honey mixture, if desired.
Notes
Drain zucchini well to avoid excess moisture.
Can substitute Greek yogurt with coconut yogurt for dairy-free.
Bake as muffins by reducing time to 20–25 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg