Mediterranean Flourless Lemon Zucchini Cake

This Mediterranean Flourless Lemon Zucchini Cake has a light and moist texture. We prepare this flourless cake with fresh zucchini, almond flour, eggs, honey or maple syrup, olive oil, lemon zest, fresh lemon juice, baking powder, vanilla extract, and a pinch of salt. This flourless cake contains around 190 calories and 6 grams of protein. We bake this Mediterranean Flourless Lemon Zucchini Cake in about 35 minutes. This Mediterranean Flourless Lemon Zucchini Cake is perfect for breakfast, tea-time snacks, light desserts, healthy meal prep, family gatherings, gluten-free diets, and Mediterranean-inspired eating. We store this flourless cake in the refrigerator for more than five days and can freeze it for a minimum of two months, so you can prepare it earlier. You can serve this flourless cake with Greek yogurt, fresh berries, honey drizzle, almond butter, or a cup of herbal tea.

STATS:

• Course: Dessert, Breakfast Cake
• Calories: 190 kcal
• Diet: Mediterranean
• Prep time: 15 minutes
• Cuisine: Mediterranean
• Cook time: 35 minutes
• Portion size: 1 slice
• Cooking mode: Oven
• Overall Yields: 10
• Level of Difficulty: Easy
• Overall Duration: 50 minutes

TOOLS:

• Bowls
• Whisk
• Grater
• Citrus zester
• Measuring cups and spoons
• Spatula
• Cake pan
• Baking paper
• Oven

INGREDIENTS:

• 2 cups zucchini
• 1 ½ cups almond flour
• 3 large eggs
• ½ cup honey
• ¼ cup olive oil
• Zest of 2 lemons
• ¼ cup lemon juice
• 1 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tsp cinnamon

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ZUCCHINI:

• It will add moisture and softness to the cake. As a substitute, you can use grated yellow squash.

ALMOND FLOUR:

• We use almond flour to keep the cake flourless and nutty in flavor. Alternatively, you may use oat flour or coconut flour.

EGGS:

• Eggs offer the cake structure and aid in binding the elements together. Instead, you can use flax eggs for a vegan option.

HONEY/MAPLE SYRUP:

• We use honey or maple syrup to provide natural sweetness. As a replacement, you can use date syrup or agave.

OLIVE OIL:

• Olive oil adds richness and Mediterranean flavor to the cake. You may also use avocado oil or melted coconut oil.

LEMON:

• Lemon gives a fresh citrus flavor and aroma. Alternatively, you can use lime for a similar tangy taste.

INSTRUCTIONS:

1. Warm the empty oven to 175°Celcius and cover a cake pan with baking paper.
2. We grate the zucchini and squeeze out extra moisture content with a clean cloth.
3. Stir the lemon juice, eggs, lemon zest, honey, vanilla, and olive oil in a dish.
4. Include cinnamon, almond flour, salt, and baking powder.
5. Carefully mix in the grated zucchini.
6. Spread the batter in a pan and smooth the surface.
7. Bake till its texture becomes golden, for almost thirty-five minutes.
8. Fully cool this flourless cake, slice it, and then serve.

TIPS:

• Leave the cake to completely cool for perfect slicing.
• Include additional lemon zest to get a stronger citrus flavor.

SERVING SUGGESTIONS:

BREAKFAST PAIRINGS:

• Greek yogurt with honey
• Fresh mixed berries
• Almond butter toast
• Herbal green tea
• Chia seed pudding

DESSERT PAIRINGS:

• Vanilla ice cream scoop
• Lemon curd drizzle
• Whipped coconut cream
• Berry compote topping
• Dark chocolate shavings

TEA-TIME COMBINATIONS:

• Earl Grey tea
• Chamomile tea
• Honey lemon tea
• Cappuccino
• Almond milk latte

HEALTHY SNACK PLATES:

• Mixed nuts bowl
• Fresh fruit salad
• Dates and walnuts
• Cottage cheese bowl
• Roasted seeds mix

STORAGE INFORMATION:

FRIDGE:

• Put this flourless cake in a closed box and stock it for longer than five minutes.

FREEZER:

• Store the slices separately for almost fifty to sixty days.

FAQs:

Could we decrease the sweet taste?

• Yes, you can decrease the maple or honey syrup by two tbsp.

May we utilize traditional flour?

• Yes, you can use regular flour, although the cake will not be gluten-free or flourless.

Will we prepare this cake vegan?

• Yes, you can use maple syrup and flax eggs as an alternative to honey and eggs.

NUTRITIONAL FACTS:

Calories: 190 kcal

Sodium: 120 mg

Net carbs: 14 g

Fiber: 3 g

Sugar: 9 g

Fats: 13 g

Proteins: 6 g

Portion Size: 1 slice

Total carbs: 17 g per slice