Welcome, friends! I’m beyond excited to share this recipe for Zucchini Lemon Cake (No Flour) with you today. This cake is a little slice of summer sunshine on a plate—moist, citrusy, and naturally gluten-free. I’ve been baking it on repeat whenever the zucchini pile up in the garden, and let me tell you, the lemon zest gives it the happiest flavor burst!
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Overview of Recipe Content
What it is:
A refreshing, wholesome cake made with shredded zucchini, almond flour, and plenty of fresh lemon juice—perfect for summer baking or any time you want a naturally gluten-free treat.
Why you’ll love it:
- Naturally gluten-free with no refined flour.
- Ultra-moist from the zucchini without being heavy.
- Bright citrus flavor that pairs beautifully with the nutty almond flour.
- Simple ingredients you probably already have on hand.
Flavor profile:
Think soft, tender crumb with a hint of almond and cinnamon, brightened by sunny lemon juice and zest. The zucchini melts into the batter, keeping every bite moist without screaming “vegetable.”
Nutritional/seasonal perks:
Packed with plant-based goodness, this cake is rich in vitamin C, fiber, and healthy fats. A perfect way to celebrate zucchini season in a dessert that feels indulgent but nourishing.
Ingredients:
- 1½ cups finely shredded zucchini (squeezed of excess moisture)
- 2 large eggs
- ⅓ cup honey or maple syrup
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 2 cups almond flour
- 1 tsp baking powder (gluten-free if needed)
- ½ tsp cinnamon (optional)
- ¼ tsp salt
Tools you’ll need:
- Mixing bowls
- Whisk
- Fine grater/zester
- Box grater or food processor for zucchini
- 8-inch round or square cake pan
- Parchment paper
Substitutions & Additions:
- Sweetener: Swap honey for agave syrup for a vegan-friendly option.
- Citrus twist: Try lime juice for a tropical flavor.
- Extra indulgence: Add ½ cup of blueberries or poppy seeds.
How to Make Zucchini Lemon Cake (No Flour)
- Prep the zucchini: Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel—this keeps the cake from becoming soggy.
- Mix wet ingredients: In a large bowl, whisk together eggs, honey (or maple syrup), lemon juice, and lemon zest.
- Combine dry ingredients: In another bowl, mix almond flour, baking powder, cinnamon, and salt.
- Bring it together: Fold the dry mixture into the wet mixture until just combined. Gently stir in the zucchini.
- Bake: Pour the batter into a parchment-lined 8-inch pan. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain, dusted with powdered sugar, or with a dollop of Greek yogurt.
What to Serve with Zucchini Lemon Cake (No Flour)
- A cup of herbal tea like chamomile or mint.
- Fresh berries on the side for an extra burst of summer flavor.
- A drizzle of lemon glaze for a dessert-like finish.
Tips for Making It Perfect
- Drain the zucchini well—this is key to preventing a soggy cake.
- Don’t overmix the batter, or you risk a dense texture.
- Test for doneness a few minutes early; almond flour bakes can brown quickly.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 5 days; bring to room temp before serving.
- Freezer: Wrap slices individually and freeze for up to 2 months.
General Information
This cake is a modern twist on old-fashioned zucchini bread, swapping flour for almond flour to make it naturally gluten-free. It’s perfect for late summer picnics, potlucks, or that moment when you realize your zucchini harvest has gotten way out of hand.
Frequently Asked Questions
1. Can I make this vegan?
Yes—use flax eggs and maple syrup instead of honey.
2. Do I need to peel the zucchini?
Nope! The skin softens beautifully and adds color.
3. Can I make muffins instead of cake?
Yes, just reduce baking time to 18–20 minutes.
4. Is almond meal the same as almond flour?
Not exactly—almond meal is coarser. For best texture, use fine almond flour.
Conclusion
This Zucchini Lemon Cake (No Flour) is proof that wholesome baking can still taste like a treat. It’s fresh, moist, and bursting with citrus flavor—perfect for summer and beyond.
If you love almond flour recipes, you’ll also adore my Almond Flour Blueberry Muffins and Almond Flour Chocolate Chip Cookies.
Interactive Elements
If you bake this cake, leave me a comment below and tell me how it turned out. Snap a photo and share it on Pinterest or tag me on Instagram—I can’t wait to see your creations!
Nutritional Information (per slice, 8 servings)
| Calories | Protein | Carbs | Sugars | Fat | Sat. Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 215 | 7g | 18g | 9g | 13g | 2g | 3g | 90mg |
Zucchini Lemon Cake (No Flour) – The Bright & Moist Summer Treat You’ll Love ????????
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Zucchini Lemon Cake (No Flour) is ultra-moist, bright with citrus, and naturally gluten-free. Made with almond flour, shredded zucchini, and fresh lemon juice, it’s a wholesome summer dessert you’ll love sharing.
Ingredients
1½ cups finely shredded zucchini (squeezed of excess moisture)
2 large eggs
⅓ cup honey or maple syrup
¼ cup fresh lemon juice
1 tbsp lemon zest
2 cups almond flour
1 tsp baking powder (gluten-free if needed)
½ tsp cinnamon (optional)
¼ tsp salt
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. Grate zucchini and squeeze out excess moisture with a clean kitchen towel.
3. Whisk together eggs, honey or maple syrup, lemon juice, and lemon zest in a large bowl.
4. In another bowl, mix almond flour, baking powder, cinnamon, and salt.
5. Fold dry ingredients into wet ingredients until just combined.
6. Gently stir in the zucchini.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.
10. Serve plain, dusted with powdered sugar, or with a dollop of yogurt.
Notes
For best texture, be sure to squeeze as much water as possible from the zucchini.
You can make this cake dairy-free by using maple syrup instead of honey.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezes well for up to 2 months — wrap individual slices for easy thawing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 9g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 46mg
