James
Overview
Ths flourless lemon zucchini cake has a soft texture, fresh lemon flavor, and plenty of natural moisture from shredded zucchini. Ground almonds create a rich crumb while lemon adds a bright, fresh taste. Perfect for dessert, afternoon tea, brunch, or a special family gathering.
Preparation Time: 20 minutes
Cooking Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Servings: 8–10
Ingredients
For the Cake
- 3 cups finely shredded zucchini
- 2 cups almond meal or finely ground almonds
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup melted butter
- 2 tablespoons fresh lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Optional Toppings
- Thin lemon slices
- Toasted almond flakes
- Powdered sugar
- Fresh berries
Equipment
- 9-inch round cake pan
- Large mixing bowl
- Medium bowl
- Whisk
- Spatula
- Box grater
- Cooling rack
Preparation
Step 1: Prepare the Pan
Heat the oven to 350°F (175°C).
Grease a 9-inch cake pan well. Line the bottom with parchment paper for easy removal.
Step 2: Prepare the Zucchini
Wash the zucchini thoroughly.
Shred using the fine side of a grater. Place the shredded zucchini in a clean towel and gently squeeze out some excess moisture. Do not remove all moisture because it helps keep the cake soft.
Set aside.
Step 3: Mix Wet Ingredients
In a large bowl whisk together:
- Eggs
- Sugar
Whisk until smooth and slightly lighter in color.
Add:
- Melted butter
- Lemon juice
- Lemon zest
- Vanilla extract
Mix until fully combined.
Step 4: Mix Dry Ingredients
In another bowl combine:
- Almond meal
- Baking powder
- Salt
Stir until evenly mixed.
Step 5: Create the Batter
Add the dry mixture to the wet mixture gradually.
Fold gently until combined.
Add the shredded zucchini and continue folding until evenly distributed throughout the batter.
The batter will be thick but moist.
Baking
Pour the batter into the prepared cake pan.
Spread evenly with a spatula.
Bake for 45–55 minutes or until:
- The top is golden
- The center springs back when lightly touched
- A toothpick inserted near the center comes out mostly clean
If the cake begins browning too quickly, loosely cover with foil during the final portion of baking.
Remove from the oven and allow the cake to cool in the pan for 15 minutes.
Transfer to a cooling rack and cool completely.
Lemon Glaze
In a small bowl combine:
- Powdered sugar
- Lemon juice
- Lemon zest
Whisk until smooth.
For a thicker glaze, add more powdered sugar.
For a thinner glaze, add a little more lemon juice.
Drizzle generously over the cooled cake.
Allow the glaze to set before serving.
Serving Suggestions
This cake pairs wonderfully with:
- Fresh strawberries
- Blueberries
- Raspberries
- Hot tea
- Coffee
- Lemon tea
- Whipped cream
- Greek yogurt
Serve slightly chilled or at room temperature.
Tips for the Best Cake
Use Fresh Lemons
Fresh lemon juice and zest provide a brighter flavor than bottled juice.
Do Not Overmix
Gentle folding keeps the texture tender.
Choose Medium Zucchini
Medium zucchini usually contain the best balance of moisture and flavor.
Cool Completely
Allow the cake to cool fully before glazing to prevent the glaze from melting away.
Store Properly
Keep covered in the refrigerator for up to 5 days.
Flavor Variations
Berry Lemon Version
Fold 1 cup fresh blueberries into the batter before baking.
Coconut Lemon Version
Add 1/2 cup shredded coconut for extra texture.
Almond Lemon Version
Add 1/2 teaspoon almond extract and top with toasted almonds.
Orange Zucchini Version
Replace lemon juice and zest with orange juice and orange zest.
Honey Lemon Version
Replace part of the sugar with honey for a deeper sweetness.
Make-Ahead Instructions
Bake the cake one day before serving.
Store covered overnight in the refrigerator.
Add the glaze shortly before serving for the freshest appearance and flavor.
Result
The finished flourless lemon zucchini cake is moist, fragrant, and packed with fresh lemon flavor. The zucchini melts into the cake, creating a wonderfully soft texture, while almond meal adds richness and a delicate nutty taste. Every slice is tender, refreshing, and perfect for any occasion. Enjoy! 🍋🍰
