Flourless Lemon Zucchini Cake by Recipes With Mia

Ingredients

• 2 cups almond flour
• 1 ½ cups grated zucchini (about 1 medium), excess moisture squeezed out
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• ¼ cup melted coconut oil or butter
• 1 tsp baking powder
• ½ tsp vanilla extract
• ¼ tsp salt
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)
• 1 tsp lemon zest (for glaze)

Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch round or square baking dish with oil or butter.
2. Grate the zucchini, then wrap in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
3. In a large bowl, whisk together the eggs, sugar, melted coconut oil, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add the almond flour, baking powder, and salt to the wet ingredients and stir until fully combined.
5. Fold in the squeezed zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. Whisk together powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until a smooth glaze forms.
10. Drizzle the lemon glaze over the cooled cake and let it set for 5 minutes before slicing and serving.