Flourless Lemon Zucchini Cake
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8–10
Ingredients
Cake
- 2 cups (200 g) blanched almond flour
- 1 cup grated zucchini (about 1 medium zucchini), moisture squeezed out
- 2 large eggs, room temperature
- ⅓ cup granulated sugar or coconut sugar
- ¼ cup unsalted butter, melted (or coconut oil)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Garnish
- Thin strips of zucchini
- Lemon zest
Equipment
- 8-inch (20 cm) round cake pan
- Mixing bowls
- Box grater
- Whisk
- Rubber spatula
- Wire cooling rack
Instructions
Step 1: Prepare
Preheat oven to 350°F (175°C).
Grease and line an 8-inch cake pan with parchment paper.
Step 2: Prepare the zucchini
Grate zucchini.
Wrap it in a clean kitchen towel and squeeze out as much water as possible.
This prevents a soggy cake.
Step 3: Mix wet ingredients
Whisk together:
- Eggs
- Sugar
- Melted butter
- Lemon juice
- Lemon zest
- Vanilla
Mix until smooth.
Step 4: Add dry ingredients
Stir in:
- Almond flour
- Baking powder
- Salt
Mix until no dry flour remains.
Fold in zucchini.
Do not overmix.
Step 5: Bake
Spread batter evenly in prepared pan.
Bake 35–40 minutes.
The cake is done when:
- Top is lightly golden
- Toothpick comes out mostly clean
- Internal temperature reaches about 205°F (96°C)
Step 6: Cool
Cool in pan for 15 minutes.
Transfer to wire rack.
Cool completely before glazing.
Lemon Glaze
Whisk together:
- Powdered sugar
- Lemon juice
Adjust consistency:
- Too thick → add more lemon juice.
- Too thin → add more powdered sugar.
Pour over cooled cake.
Decorate with lemon zest and zucchini ribbons.
Baker’s Tips
✔ Squeeze zucchini very well.
✔ Use fresh lemons.
✔ Almond flour works much better than almond meal.
✔ Room-temperature eggs create a fluffier cake.
✔ Don’t overbake.
Variations
Blueberry Lemon
Fold in ¾ cup fresh blueberries.
Coconut Lemon
Add:
- ½ cup shredded coconut
Poppy Seed
Add:
- 1 tablespoon poppy seeds
Orange Version
Replace:
- Lemon zest
- Lemon juice
with orange zest and juice.
Dairy-Free
Replace butter with:
- Coconut oil
- Avocado oil
Storage
Room Temperature:
- 2 days
Refrigerator:
- 5 days
Freezer:
- Up to 3 months
Approximate Nutrition (Per Serving)
- Calories: 245
- Protein: 7 g
- Fat: 17 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Sugar: 12 g
- Sodium: 140 mg
(Nutrition will vary depending on ingredients used.)
Frequently Asked Questions
Why is it called flourless?
It contains no wheat flour. Almond flour is used instead.
Can I use almond meal?
Yes, but the cake will be denser and have a coarser texture.
Can I make it keto?
Yes. Replace the sugar with a granulated keto sweetener and use a sugar-free powdered sweetener for the glaze.
Can I freeze it?
Yes. Freeze the unglazed cake, wrapped tightly, for up to 3 months.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
Why squeeze the zucchini?
Zucchini contains a lot of water. Removing excess moisture prevents a dense or gummy cake.
Can I make muffins?
Yes. Fill muffin cups about ⅔ full and bake at 350°F (175°C) for 20–25 minutes.
Is this cake gluten-free?
Yes, provided all ingredients (especially baking powder) are certified gluten-free.
Nut Information
This recipe contains tree nuts because it uses almond flour.
Allergens
- Contains: Tree nuts (almonds), eggs, and dairy (if using butter).
- Does not contain: Wheat or gluten (if using gluten-free baking powder).
Can I make it nut-free?
This recipe is not easily adapted to be nut-free by simply swapping the almond flour. Flourless cakes rely on almond flour for structure and moisture. If you need a nut-free version, it’s best to use a recipe specifically developed with ingredients such as oat flour, sunflower seed flour, or a gluten-free flour blend rather than substituting directly.
