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