Zucchini Gluten Free Cake in 65 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan or Bundt pan with parchment paper or grease thoroughly with oil.
2. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly to remove excess moisture while keeping the zucchini moist.
3. In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda, salt, and cinnamon until no clumps remain.
4. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and velvety.
5. Gently fold in the grated zucchini and chopped walnuts until just combined.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula.
7. Bake for 40–45 minutes until the edges are deep mahogany-brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
9. Beat softened cream cheese and melted butter until smooth, then fold in powdered sugar and lemon juice until glossy.
10. Spread the cream cheese glaze over the completely cooled cake.