lemon zucchini cake

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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.

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step 1

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

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step 2

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

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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.

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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.

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step 5

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

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step 6

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

Enjoy!

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