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Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large mixing bowl, combine the grated zucchini, honey (or maple syrup), lemon juice, lemon zest, and melted coconut oil. Mix well.
- In another bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
- In a separate bowl, beat the eggs until frothy, then fold them gently into the zucchini mixture.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an elegant touch.
Chef’s Tips
- Make sure to thoroughly squeeze out excess moisture from the grated zucchini to avoid a soggy cake.
- For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
- Feel free to substitute different citrus zests, like orange or lime, for a unique twist.
Nutrition (per serving)
Approximate calories: 180, protein: 4g, carbs: 18g, fat: 10g
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