A soft, moist and naturally flourless cake made with fresh zucchini, bright lemon, eggs, and almond flour. It’s lightly sweet, tender, and perfect with tea or coffee.

Yield: 8–10 servings
Prep Time: 15 minutes
Bake Time: 35–45 minutes
Total Time: About 1 hour

Ingredients

Cake

2 cups (about 250 g) finely grated zucchini
1½ cups (150 g) almond flour
3 large eggs
½ cup (100 g) granulated sugar
¼ cup (60 ml) olive oil or melted coconut oil
2 tbsp fresh lemon juice
1 tbsp finely grated lemon zest
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Optional Lemon Glaze

¾ cup (90 g) powdered sugar
1½–2 tbsp fresh lemon juice

Optional Topping

Lemon zest
Thin lemon slices
Fresh berries
A light dusting of powdered sugar

Instructions

1. Prepare the zucchini

Finely grate the zucchini.

Place it in a clean kitchen towel and squeeze out excess moisture.

You don’t need to make it completely dry—the cake needs some moisture, but too much liquid can make it dense.

2. Preheat the oven

Preheat your oven to 350°F (175°C).

Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.

3. Mix the wet ingredients

In a large bowl, whisk together:

Eggs
Sugar
Olive oil
Lemon juice
Lemon zest
Vanilla

Whisk until smooth.

4. Add the zucchini

Stir the squeezed zucchini into the wet mixture.

5. Add the dry ingredients

In a separate bowl, combine:

Almond flour
Baking powder
Baking soda
Salt

Add the dry ingredients to the zucchini mixture.

Stir gently until just combined.

Don’t overmix.

6. Bake

Pour the batter into the prepared cake pan and smooth the top.

Bake for approximately 35–45 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.

7. Cool

Let the cake cool in the pan for 10–15 minutes.

Carefully remove it from the pan and transfer it to a cooling rack.

Allow it to cool completely before glazing.

Make the Lemon Glaze

Whisk together:

Powdered sugar
Lemon juice

Add lemon juice gradually until you reach a smooth, pourable consistency.

Drizzle over the cooled cake.

Finish with a little fresh lemon zest if desired.

Tips for the Best Cake

Squeeze the zucchini well so the cake doesn’t become soggy.
Use fresh lemon zest for the strongest lemon flavor.
Don’t overmix the batter.
Let the cake cool completely before slicing.
If the top browns too quickly, loosely cover it with foil during the final part of baking.
For an extra lemony cake, add another teaspoon of lemon zest.

Nut & Allergy Information

Important: This recipe uses almond flour, so it contains tree nuts.

Contains:

Almonds
Eggs
Dairy only if dairy-containing toppings are added

Nut-free option

For a nut-free version, don’t simply replace almond flour with an equal amount of regular flour because the recipe proportions will change. Use a tested nut-free flourless cake recipe instead.

Gluten-free

The recipe is naturally gluten-free as written, provided all packaged ingredients are certified gluten-free where needed.

Dairy-free

The cake itself is dairy-free if you use olive oil or dairy-free coconut oil.

Always check packaged ingredients for allergen and cross-contact information when preparing food for someone with a serious allergy.

Easy Variations

Orange Zucchini Cake

Replace the lemon juice and zest with orange juice and orange zest.

Lemon Blueberry

Fold in ½ cup fresh or frozen blueberries.

Coconut Lemon

Add ¼ cup unsweetened shredded coconut.

Chocolate Lemon

Add 2 tbsp unsweetened cocoa powder and slightly reduce the almond flour.

Lemon Poppy Seed

Add 1 tbsp poppy seeds.

Recipe Q&A

Can I leave the zucchini skin on?

Yes. The skin is edible and adds color and nutrients.

Do I have to squeeze the zucchini?

Yes, for the best texture. Excess zucchini water can make the cake overly wet.

Can I use frozen zucchini?

Yes, but thaw it completely and squeeze out as much liquid as possible.

Can I reduce the sugar?

Yes, but reducing it too much can affect the cake’s texture and moisture.

Can I use honey instead of sugar?

You can, but the additional liquid may change the texture, so the recipe may need adjustment.

Why is my cake too wet?

The zucchini may have contained too much water, or the cake may need additional baking time.

Can I make cupcakes?

Yes. Divide the batter among lined muffin cups and begin checking around 18–25 minutes.

How do I store it?

Store covered in the refrigerator for up to 4–5 days because of the moist zucchini and eggs.

Can I freeze it?

Yes. Freeze individual slices in airtight freezer-safe wrapping for up to about 2–3 months.

Is this cake completely flour-free?

Yes. There is no wheat flour in the recipe. Almond flour is a nut-based flour.

Approximate Nutrition

Per serving, assuming 10 servings and without glaze:

Calories: ~210–230 kcal
Protein: ~6 g
Carbohydrates: ~18–20 g
Fat: ~14–16 g
Fiber: ~3 g

Nutrition is approximate and varies according to the ingredients and portion size.

Social Media Caption

FLOURLESS LEMON ZUCCHINI CAKE

Soft, moist, naturally gluten-free, and bursting with fresh lemon flavor! This simple zucchini cake is made without wheat flour and finished with a sweet-tangy lemon glaze. 💛

Perfect with a cup of tea or coffee!