Yield: 8–10 servings
Prep Time: 15 minutes
Bake Time: 40–50 minutes

Ingredients

Cake

• 2 cups (200 g) almond flour
• 1 cup (100 g) grated zucchini, lightly squeezed to remove excess moisture
• 2 large eggs
• ⅓ cup (70 g) granulated sugar or coconut sugar
• ¼ cup (60 ml) fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

Lemon Glaze (Optional)

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

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Instructions

Step 1: Prepare the Pan

• Preheat oven to 350°F (175°C).
• Grease and line an 8-inch (20 cm) round cake pan or loaf pan with parchment paper.

Step 2: Prepare the Zucchini

• Grate the zucchini.
• Place it in a clean towel and gently squeeze out excess liquid. Do not over-dry it.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together:

• Eggs
• Sugar
• Lemon juice
• Lemon zest
• Vanilla

Mix until smooth.

Step 4: Add Dry Ingredients

Stir in:

• Almond flour
• Baking powder
• Salt

Fold in the grated zucchini until evenly combined.

Step 5: Bake

• Pour batter into the prepared pan.
• Smooth the top.
• Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.

Step 6: Cool

• Cool in the pan for 10 minutes.
• Transfer to a wire rack and cool completely.

Step 7: Make the Glaze

Whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest

Drizzle over the cooled cake.

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Nutrition Information (Per Serving, 10 servings)

Nutrition values are approximate and will vary depending on the specific ingredients used.

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Allergen Information

This recipe contains:

• Tree nuts: Almond flour
• Eggs

Optional glaze contains no additional common allergens unless the powdered sugar brand includes additives.

Gluten-Free

Yes, if all ingredients (especially baking powder) are certified gluten-free.

Dairy-Free

Yes, as written.

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Helpful Tips

• Don’t over-squeeze the zucchini—some moisture helps keep the cake tender.
• Use freshly grated lemon zest for the brightest flavor.
• Bring eggs to room temperature before mixing for a smoother batter.
• Let the cake cool completely before glazing to prevent the glaze from melting off.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Wrap individual slices well and freeze for up to 3 months. Thaw overnight in the refrigerator.

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Frequently Asked Questions

Q: Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs much more liquid and cannot be substituted 1:1. A different recipe formulation is needed.

Q: Do I have to peel the zucchini?
No. The peel is tender, nutritious, and blends into the cake.

Q: Can I use bottled lemon juice?
Fresh lemon juice and zest provide the best flavor. Bottled juice can be used if needed, but the taste won’t be as bright.

Q: Why is my cake too wet?
Too much moisture in the zucchini or underbaking are the most common causes. Squeeze out excess water and bake until a toothpick comes out clean.

Q: Can I make this cake without the glaze?
Yes. The cake is flavorful on its own, or you can dust it with powdered sugar instead.

Q: Can I add mix-ins?
Yes. Blueberries, poppy seeds, shredded coconut, or chopped pistachios pair well with the lemon flavor.

Q: Is this recipe keto?
Not as written because it contains sugar. To make it lower in carbohydrates, replace the sugar and powdered sugar with keto-friendly sweeteners designed for baking and glazing.