Flourless Lemon Zucchini Cake

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Flourless Lemon Zucchini Cake

Description

A moist, tender, and naturally sweet cake made without flour, blending the freshness of zucchini and the bright tang of lemon. Perfect for gluten-free diets and a healthy dessert option, this cake is rich in texture, aromatic with citrus zest, and lightly sweetened for guilt-free indulgence.

Ingredients

  • 2 medium zucchinis, grated and drained
  • 4 large eggs
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey or maple syrup
  • 1/3 cup olive oil or melted coconut oil
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Prep the zucchini: Grate zucchini, then squeeze out excess water using a clean kitchen towel or paper towels.
  2. Mix wet ingredients: In a large bowl, whisk together eggs, honey, oil, lemon juice, lemon zest, and vanilla extract.
  3. Combine dry ingredients: In a separate bowl, mix almond flour, coconut flour, baking powder, and salt.
  4. Incorporate zucchini: Fold dry ingredients into wet mixture, then gently fold in zucchini (and nuts if using).
  5. Bake: Preheat oven to 350°F (175°C). Grease or line an 8-inch round or square baking pan. Pour batter evenly and bake for 35–40 minutes or until a toothpick inserted in the centre comes out clean.
  6. Cool & serve: Let cool completely. Optionally dust with powdered sugar or drizzle with a light lemon glaze.

Tips

  • Squeeze zucchini thoroughly to avoid soggy cake.
  • Use fresh lemon zest for best flavor.
  • Coconut flour absorbs more liquid, so don’t substitute with regular flour.
  • Can store in the fridge for up to 5 days in an airtight container.

Servings

  • Makes 8–10 slices.

Nutritional Info (per slice approx.)

  • Calories: 180–200 kcal
  • Protein: 5g
  • Fat: 12g
  • Carbs: 15g
  • Fiber: 3g
  • Sugar: 8g

Benefits

  • Gluten-free & low in refined sugar
  • Rich in fiber and healthy fats
  • Contains vitamins A & C from zucchini
  • Lemons add antioxidant and immune support

Q&A

Q: Can I substitute almond flour?
A: You can use hazelnut or cashew flour but adjust liquid slightly, as texture may vary.

Q: Can this cake be made vegan?
A: Yes, replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg) and use maple syrup instead of honey.

Q: How to make it extra moist?
A: Add 2–3 tbsp yoghurt or unsweetened applesauce for added moisture without affecting taste.

Q: Can I freeze it?
A: Yes, wrap slices individually in plastic wrap and freeze up to 2 months. Thaw in fridge before serving.

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