Description

This moist lemon-zested zucchini and almond cake is a healthy, gluten-free cake that is soft, nutty, and bursting with fresh lemon flavor. Perfect for breakfast, brunch, or a light dessert.

Ingredients

Scale

2 medium zucchinis grated

1 1/2 cups almond flour

3 eggs

1/4 cup honey or maple syrup

Zest of 1 lemon

1/2 tsp baking powder

1/2 tsp vanilla extract

Pinch of salt

Slivered almonds optional

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Instructions

1. Preheat oven to 350°F and line a cake pan

2. Grate zucchini and squeeze excess moisture

3. Whisk eggs, honey, lemon zest, and vanilla

4. Add almond flour, baking powder, and salt

5. Fold in zucchini

6. Pour batter into pan and top with almonds

7. Bake 30–35 minutes

8. Cool before slicing and serve

Notes

Do not over squeeze zucchini

Use fine almond flour

Add extra lemon zest for stronger flavor

Store in fridge up to 5 days

Freeze slices for up to 2 months

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8g
Sodium: 90mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg