There’s something about the way lemon and zucchini come together that feels like a quiet celebration of spring, even if it’s the middle of winter. This Almond Flour Lemon Zucchini Cake manages to be both tender and lively, with just the right touch of sweetness and a subtle nuttiness from the almond flour. It’s the kind of cake that doesn’t overwhelm your senses but invites you to savor each bite slowly, maybe even with a cup of tea nearby.
I remember the first time I made this – I was a little distracted, trying to keep an eye on dinner while the cake baked, so I almost forgot to check it. The kitchen smelled like sunshine and almonds, and when I finally took it out, the edges were perfectly golden but the middle still wonderfully soft. I snagged a small piece before it cooled completely, and honestly, it was a little messy to eat, crumbs everywhere, but that’s part of the charm. I don’t remember exactly if I added quite enough lemon zest the first time, but that slight uncertainty made each bite a little surprise.
- Bright and refreshing thanks to real lemon zest and juice
- Moist texture from grated zucchini that keeps it from feeling heavy
- Gluten-free and naturally sweetened—a treat that feels a bit healthier
- It’s simple—and that’s kind of the point; no need for fancy frosting or complicated steps
- Because of the zucchini, it’s best eaten within a few days, but it freezes well if you want to save some for later
If you’re wondering whether this cake will fit into your day, it really does. It’s light enough to enjoy as a mid-morning pick-me-up or a late afternoon snack without feeling like you overdid it. And despite the almond flour, it’s surprisingly tender, not dense or heavy like some gluten-free cakes can be.
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Almond Flour Lemon Zucchini Cake
- Total Time: 60 minutes
- Yield: 8 1x
Description
A moist and flavorful almond flour lemon zucchini cake that’s naturally gluten-free and perfect for a light dessert or snack. The fresh lemon zest and juice brighten the nutty almond flour and tender zucchini for a delicious treat.
Ingredients
2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 cup honey
1/4 cup melted coconut oil
1 teaspoon pure vanilla extract
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 cup grated zucchini (about 1 medium zucchini), squeezed dry
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the eggs, honey, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
When making this cake, I usually just use an ordinary round pan and parchment paper to keep things easy. No fancy equipment needed. It pairs beautifully with a cup of herbal tea or even a dollop of plain yogurt if you want to get a bit fancy. If you’re feeling adventurous, swapping the coconut oil for olive oil might add a subtle twist, though I haven’t tested it thoroughly. Sometimes I play with adding a handful of chopped nuts or a sprinkle of cinnamon, but honestly, the lemon and zucchini combo is what really shines here.
FAQ
Can I use regular flour instead of almond flour? You could, but it will change the texture and flavor quite a bit—this cake really owes its moist, tender crumb to the almond flour.
How do I get the zucchini not to make the cake soggy? Squeezing out the excess moisture is key, but a little dampness is part of what keeps it soft.
Is the cake sweet enough without added sugar? The honey and lemon zest bring a natural sweetness that’s balanced, but if you like things sweeter, you might add a bit more honey or a dusting of powdered sugar after baking.
This Almond Flour Lemon Zucchini Cake invites you to slow down, enjoy a simple pleasure, and maybe even share a slice with someone who appreciates a quietly delicious treat. Give it a try—you might find it becomes one of those unexpectedly wonderful recipes you turn to again and again.