🍋 Flourless Lemon Zucchini Cake

This flourless lemon zucchini cake is wonderfully moist, tender, and naturally rich from grated zucchini and almond flour. Fresh lemon zest and juice give it a bright, refreshing flavor, while Greek yogurt adds extra moisture and a little protein.Yield: 8–10 slices
Prep time: 20 minutes
Bake time: 40–50 minutes
Total time: About 1 hour 10 minutes

🛒 Ingredients

For the cake

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

Optional

• ¼ tsp ground cardamom
• ½ cup chopped walnuts or almonds
• ½ cup fresh blueberries

🍋 For the Lemon Glaze

• ½ cup (60 g) powdered sugar
• 1–2 tbsp fresh lemon juice
• ½ tsp lemon zest

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👩‍🍳 Instructions

1. Prepare the zucchini

Finely grate the zucchini.

Place it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove excess water.

This step is important. Zucchini contains a lot of water, and if you leave too much in, the cake can become wet or gummy in the center.

You should have approximately 1¼ cups of squeezed zucchini.

2. Prepare the oven

Preheat your oven to 350°F (175°C).

Line an 8-inch (20 cm) round cake pan with parchment paper.

Lightly grease the sides.

3. Mix the eggs and sugar

In a large bowl, whisk the eggs and sugar for about 1–2 minutes, until smooth and slightly lighter in color.

Add the Greek yogurt, melted butter, vanilla, lemon zest, and lemon juice.

Whisk until thoroughly combined.

4. Add the dry ingredients

In another bowl, combine:

• Almond flour
• Baking powder
• Baking soda
• Salt
• Cardamom, if using

Gradually add the dry mixture to the wet ingredients.

Stir gently until just combined.

5. Fold in the zucchini

Add the squeezed zucchini.

Fold it into the batter with a spatula until evenly distributed.

If you’re adding walnuts or blueberries, gently fold them in now.

The batter will be fairly thick and moist.

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🍰 Bake the Cake

6. Transfer to the pan

Pour the batter into the prepared cake pan.

Smooth the surface with a spatula.

Tap the pan gently against the counter once or twice to remove any large air pockets.

7. Bake

Bake for approximately 40–50 minutes.

Start checking around 40 minutes.

The cake is ready when:

• The top is lightly golden.
• The center feels set.
• The edges have pulled slightly away from the pan.
• A toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.

If the top becomes too dark before the center is cooked, loosely cover it with foil for the final 10–15 minutes.

8. Cool completely

Let the cake cool in the pan for 15 minutes.

Carefully remove it and place it on a wire rack.

Allow it to cool completely before glazing.

Because this cake contains zucchini and almond flour, the texture continues to set as it cools.

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🍋 Make the Lemon Glaze

9. Mix the glaze

Place the powdered sugar in a small bowl.

Add 1 tablespoon lemon juice and whisk.

Add a little more lemon juice, a few drops at a time, until you have a thick but pourable glaze.

Stir in the lemon zest.

10. Glaze the cake

Drizzle the glaze over the completely cooled cake.

Let it sit for 10–15 minutes so the glaze can set.

For a more intensely lemony cake, add a little extra fresh zest over the top.

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⭐ Tips for the Best Flourless Zucchini Cake

Squeeze the zucchini well. This is the most important step for avoiding a soggy cake.

Don’t overmix. Once the almond flour is incorporated, mix only until combined.

Use fresh lemon. Fresh zest and juice provide much more flavor than bottled lemon juice.

Let it cool completely. The cake becomes firmer and easier to slice as it cools.

Don’t expect a fluffy sponge cake. Because it’s flourless and contains zucchini and almond flour, the finished cake is naturally moist, tender, and slightly dense.

🫐 Delicious Variations

Lemon Blueberry

Fold ½ cup blueberries into the batter and sprinkle a few on top before baking.

Lemon Coconut

Add ½ cup unsweetened shredded coconut to the batter.

Lemon Poppy Seed

Add 1½ tbsp poppy seeds along with the almond flour.

Orange Almond

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

Raspberry Lemon

Fold in ½ cup fresh raspberries for a beautiful sweet-tart combination.

🧊 Storage

Store the cooled cake in an airtight container.

Because of the zucchini, it keeps especially well in the refrigerator for up to 4 days.

Let refrigerated slices sit at room temperature for about 15–20 minutes before serving, or enjoy them chilled.

You can also freeze individual slices for up to 2 months. Wrap them well and thaw overnight in the refrigerator.

🍋 Serving idea

Serve each slice with a spoonful of Greek yogurt, fresh berries, and a little extra lemon zest. The creamy yogurt and bright lemon pair beautifully with the moist almond-and-zucchini cake.