lemon zucchini cake


gluten free | paleo | grain free

zesty with bright lemon flavor this perfect moist zucchini cake is the perfect crowd pleasing dessert. it's made with almond flour so it's natually gluten free as well.


step 1

start by mixing together the dry ingredients for the cake, then fold in the zucchini to coat it in the flour mixture.


step 2

then mix in the wet ingredients just until combined before placing the batter in the cake pan.


step 3

bake until the cake is puffed in the center and a toothpick inserted comes out clean or with a few moist crumbs. The cake will sink slightly as it cools.


step 4

make the frosting by melting the coconut butter together with the other ingredients. Don't worry if it begins to clump like this picture, it will smooth out.


step 5

the glaze will smooth out as you add the liquid and look like the above photo.


step 6

finally it's time to drizzle the glaze over the cooled cake.


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