Lemon Zucchini Cake

This recipe was a special request from Red who had tried a cake like this (I hope!?) somewhere and wanted a recipe, hope this tastes something like the original cake Red, if not it is delicious anyway! P.S that is the most delicious cake batter I have eaten in a long time!! Go on, try it.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

Cake

200 g zucchini (coarsely grated)
finely grated zest of 1 lemon
50g coconut flour (you could substitute for flour of your choice- quinoa, wholemeal etc)
100g almond meal
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla powder or 1 tsp vanilla extract
a pinch of salt
2 large eggs
8 fresh dates, pits removed
1/2 cup coconut oil or olive oil
1/4 cup honey/agave/maple syrup or stevia to taste

Icing

1/2 cup Coconut Butter if you don’t have/can’t be bothered making this you can just use an extra 1/2 cup coconut cream – it will just be a bit runnier.
1/2 cup full fat coconut cream
Juice 1 lemon
1 tbs honey/agave/maple syrup or stevia to taste

Preheat oven to 160C. In food processor add dates, eggs, coconut oil & honey and blend until dates are puréed through. In bowl add all dry ingredients and mix to combine. Add wet mix and all remaining ingredients to bowl and mix well. Pour cake batter into a lined cake tin and bake for 40-45mins or until a skewer inserted comes out clean. Remove from oven and allow to cool on a wire rack before icing. For the icing, combine all ingredients in a small saucepan and heat over a low heat for 5-10 minutes stirring occasionally. Pour over cooled cake. ENJOY!!

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This is my frosting….

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12 thoughts on “Lemon Zucchini Cake

  1. Rose says:

    This is just the cake I’m looking for. I’m looking for a refreshing taste of cake and I think the lemon would do the job. Thanks for your recipe!

  2. Thank you Rose! Hope you enjoy it and thanks for stopping by the blog!

  3. Sarah says:

    This cake looks divine! 🙂

  4. Thanks Sarah it was seriously good!

  5. Sarah says:

    Oh, I bet it was! I wanted to eat it off the computer screen! 🙂

  6. Stephanie says:

    Made this cake last night….OMG YUM!!! Fantastic recipe 🙂

  7. Thanks Stephanie! It is really good isn’t it!!

  8. Natasha says:

    Hi Shannon, I made this cake yesterday however my ‘batter’ was really dry and resembled more of a dough consistency rather than a cake one. I added an extra egg to see if that would make a difference and popped it in the oven thinking maybe the water content in the zucchini would make it a little runnier as it started to bake but it came out dry and crumbly 🙁 Not sure what went wrong, I followed the recipe to a tee. Can you confirm the required amounts of the coconut flour and almond meal are as stated? Also I used 200g of zucchini, weighed when whole and then grated, but this wouldn’t have made a difference I didn’t think. Any help would be much appreciated!

  9. Hi Natasha,

    I have not made this cake in ages! All I can think of is perhaps the coconut flour we used my different? Mine was homemade & fairly course compared to the store bought version… It may have soaked up more liquid. Perhaps try it with 1/2 that amount of coconut four & I might make it again soon & test it with store bought coconut flour.

  10. Natasha says:

    Thanks Shannon, will give it a try 🙂 The flavours were absolutely delicious so very keen to try and get this one right! Will let you know how it goes.

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