Moist, citrusy, and bright, this Flourless Lemon Zucchini Cake features a delicate crumb coated in a luscious lemon glaze. It’s naturally gluten-free and the absolute best way to turn fresh summer produce into a cozy dessert!
Why You’ll Love This Recipe
Naturally Gluten-Free: Almond flour keeps the texture soft and tender without needing wheat flour.
Super Moist: Shredded zucchini adds incredible moisture while letting the bright lemon flavor shine.
Simple Prep: Everything mixes together quickly for an effortless weekend bake.
Essential Kitchen Equipment
8-inch Springform Pan or Round Cake Pan: Line with parchment paper for easy release.
Box Grater & Kitchen Towel: For finely shredding and squeezing excess moisture out of the zucchini.
Ingredients
For the Cake:
2 cups Super-fine blanched almond flour
1 cup Grated zucchini (squeezed dry)
1 tbsp Fresh lemon zest
2 large Eggs (room temperature)
1/3 cup Pure maple syrup or liquid monkfruit sweetener
1/4 cup Melted coconut oil or melted butter
2 tbsp Fresh lemon juice
1 tsp Baking powder
1/2 tsp Vanilla extract
Pinch of salt
For the Lemon Glaze & Garnish:
1/2 cup Powdered sweetener (or powdered sugar)
1 to 2 tbsp Fresh lemon juice
Extra lemon zest & thin zucchini shreds (for topping)
Step-by-Step Instructions
1. Prep & Preheat: Preheat oven to 350°F (175°C). Line the bottom of an 8-inch round pan with parchment paper and grease the sides.
2. Prep Zucchini: Place grated zucchini in a clean kitchen towel and squeeze out excess liquid thoroughly over the sink.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add Dry Ingredients: Fold in the almond flour, baking powder, and salt until a smooth batter forms. Gently stir in the squeezed zucchini.
5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
6. Glaze & Garnish: Let the cake cool completely. Whisk powdered sweetener and lemon juice together until smooth, then drizzle generously over the cake. Top with lemon zest and extra zucchini shreds before slicing.
Chef’s Tips
Squeeze the Moisture: Don’t skip squeezing the zucchini! Removing extra liquid ensures your flourless cake bakes up fluffy rather than dense or soggy.
Cool Completely: Allow the cake to cool fully before pouring on the glaze so it sets into a thick, beautiful drip.
Nutritional Breakdown (Per Slice / 8 Slices Yield)
Servings: 8 slices
Calories: ~210 kcal
Protein: 6g
Net Carbs: 6g
Fat: 17g
Frequently Asked Questions (FAQ)
How should I store this cake?
Keep it covered in an airtight container in the refrigerator for up to 4 to 5 days. It stays wonderfully moist chilled!