Here’s a simple, moist Flourless Lemon Zucchini Cake—light, naturally gluten-free, and slightly tangy-sweet.
🍋 Flourless Lemon Zucchini Cake
Ingredients
- 2 medium zucchini (grated, excess water squeezed out)
- 3 large eggs
- ½ cup sugar (or honey)
- ½ cup almond flour (or oat flour)
- 1 tsp baking powder
- Zest of 1–2 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Prep oven: Preheat to 175°C (350°F). Grease a small cake pan.
- Prepare zucchini: Grate zucchini and squeeze out excess moisture using a cloth or paper towel.
- Mix wet ingredients: Beat eggs, sugar, lemon juice, zest, and vanilla until smooth.
- Add dry ingredients: Stir in almond flour, baking powder, and salt.
- Fold in zucchini: Mix gently until evenly combined.
- Bake: Pour into pan and bake for 30–40 minutes, until golden and a toothpick comes out clean.
- Cool: Let it cool before slicing. Add glaze if you like extra lemon flavor.
Result
You get a soft, slightly dense cake with a fresh lemon aroma and hidden veggie moisture—no flour needed.
If you want, I can also give you a low-sugar version, keto version, or egg-free version.
