Flourless Lemon Zucchini Cake

Ingredients

• 2 cups almond flour
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup fresh lemon juice
• 2 cups zucchini (grated, excess moisture squeezed out)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine almond flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
3. In another bowl, beat the eggs, then add the lemon juice, grated zucchini, lemon zest, and vanilla extract. Mix until combined.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain. Be careful not to overmix.
5. Transfer the batter into the prepared cake pan, smoothing it out evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition