Ingredients:

  • 2 cups (240g) Almond flour
  • 1 cup (120g) Gluten-free all-purpose flour blend
  • 3/4 cup (150g) Coconut sugar
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1/2 cup (120ml) Neutral oil
  • 3 Large eggs
  • 2 tsp (10ml) Vanilla extract
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp (12g) Fresh lemon zest
  • 1 1/2 cups (225g) Finely grated zucchini
  • 1 cup (120g) Powdered sugar
  • 2 tbsp (30ml) Fresh lemon juice
  • 1/2 tsp (1g) Lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Do not squeeze out the liquid.
  3. In a large bowl, whisk together the almond flour, gluten-free all-purpose flour blend, coconut sugar, baking soda, and salt until no lumps remain.
  4. In a separate bowl, whisk together the neutral oil, eggs, vanilla extract, lemon juice, lemon zest, and grated zucchini.
  5. Pour the wet ingredients into the dry ingredients bowl and stir until well combined and smooth.
  6. Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely on a wire rack.
  8. Whisk together powdered sugar, lemon juice, and lemon zest to create a smooth glaze. Drizzle over the cooled cake before serving.