Flourless Lemon Zucchini Cake

Here’s a Flourless Lemon Zucchini Cake recipe that’s moist, flavorful, and naturally gluten-free. It uses almond flour and plenty of lemon zest for a bright, fresh taste — and zucchini keeps it extra tender without adding flavor.

---

🍋 Flourless Lemon Zucchini Cake (Gluten-Free)

✅ Ingredients:

• 2 cups almond flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1/2 cup honey or maple syrup

• 2 large eggs

• 1/4 cup melted coconut oil (or butter)

• 1 tbsp lemon zest (from 1–2 lemons)

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 cup finely grated zucchini (squeeze out excess moisture)

• Optional: 1/4 tsp cinnamon (for warmth)

🧁 Optional Lemon Glaze:

• 1/2 cup powdered sugar (or powdered erythritol for low-carb)

• 1–2 tbsp lemon juice

---

🔧 Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan or loaf pan with parchment.

2. In a large bowl, whisk together:

   • Eggs

   • Honey or maple syrup

   • Coconut oil

   • Lemon zest and juice

   • Vanilla extract

3. Stir in the almond flour, baking soda, salt (and optional cinnamon). Mix until just combined.

4. Fold in the grated and squeezed zucchini. Batter will be thick.

5. Pour into prepared pan and smooth the top.

6. Bake for 30–35 minutes (square pan) or 40–45 minutes (loaf pan), until a toothpick comes out clean.

7. Cool completely before glazing (if using).

8. To make glaze: Mix powdered sugar with lemon juice until smooth. Drizzle over cooled cake.