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