Lemon & Zucchini Pound Cake
This Lemon & Zucchini Pound Cake is probably the most moist cake you’ve ever eaten. If you love natural lemon flavors melting into the perfect cake texture, then this cake will be your new favorite go-to cake recipe. This recipe is dairy free and has a lemon glaze recipe that takes less than a minute to make.
Let’s talk zucchini and lectins…
Does zucchini have lectins?
YES, zucchini does have lectins in the skin and in the seeds. The good news is the flesh does not have lectins.
How do we get rid of the lectins and use the flesh only?
First you will use a vegetable peeler to remove the skin and then grate the flesh of the zucchini that doesn’t contain lectins. Compost the seed filled core with. See my picture tutorial below for my step-by-step lectin removing technique for zucchini.
Can I eat zucchini all the time if I remove the skin and seeds?
It’s important to remember, when properly prepared, zucchini is a phase 3 food and can be consumed occasionally. Keep in mind, zucchini is a fruit and those of you who follow the Plant Paradox know that fruit should only be consumed in small quantities.
Say goodbye to the lectins in zucchini. Here’s how to skin, grate, and deseed a zucchini!
Lemon & Zucchini Pound Cake
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SUPPLIES
Here’s all the supplies you need to make Lemon & Zucchini Pound Cake.
Glass loaf pan- If you are going to bake bread or loaf cakes, you’ll need a nice glass loaf pan like this one by pyrex.
Mixing Bowls -A set like this is useful because it is made of glass, provides many size options, and it takes up less room in your kitchen.
Grater- Using a high quality grater like this one by Kitchen Aid is helpful because it is sturdy with 4 different grating options. The handle on top allows you to firmly have control while you grate with the opposite hand. Another feature I like about this particular grater is the detachable storage container with a lid. The storage container snugly attaches to the bottom of the grater to collect the ingredients while you grate and stores inside the grater when not in use.
Vegetable Peeler- Using a swivel vegetable peeler like this one will shave you hours in the kitchen.
Cutting Boards- These Epicurean Cutting Boards are my absolute favorite. They are light weight and very thin. These Epicurean cutting boards store very nicely in tight spaces. Word of warning these cutting boards are not dishwasher safe. The Epicurean Brand is certified green and supports environmental sustainability.
Wire Cooling Racks- These wire racks are really cool because they stack on top of each other and they fold.
INGREDIENTS
Here’s all the goodies you need to make Lemon & Zucchini Pound Cake.
2 c blanched almond flour (200 g)
2 tsp baking powder
1/2 tsp Xanthan gum
1/4 tsp iodized sea salt
1/3 c coconut oil (melted to liquid but not hot)
1/2 c monkfruit sweetener- golden (100 g)
3 eggs
1 tsp vanilla extract
2 tbsp lemon juice
1 tsp lemon zest
1 cup zucchini (shredded) (200 g)
shortening (compliant)
Here’s all the goodies you need to make Lemon Glaze.
2 tbsp lemon juice
3 tbsp monkfruit sweetener (powered)
1 tbsp coconut cream
t tsp lemon zest (garnish)
INSTRUCTIONS
Here’s how to make Lemon & Zucchini Pound Cake and Lemon Glaze.
Preheat the oven to 325° F, Use shortening to grease a glass loaf pan and line with parchment paper.
Whisk almond flour, baking powder, xanthan gum, and salt in a glass bowl. Set bowl aside.
In a separate bowl, whisk coconut oil, monkfruit sweetener, eggs, vanilla extract, and lemon juice until smooth texture.
Add the bowl of dry ingredients to the bowl of wet ingredients. Use a whisk to combine.
Using a spatula, fold the lemon zest and zucchini into the batter.
Pour the batter into the prepared loaf pan. Bake for 70 minutes, tent with foil, and bake for 10 additional minutes. Check for doneness using a toothpick.
Allow the cake to cool for 10 minutes before removing it from the pan. Remove cake onto a wire cooling rack until cake reaches room temperature. Add glaze when the cake is completely cooled.
Here’s all the goodies you need to make Lemon Glaze.
In a small bowl or ramekin, combine lemon juice, monkfruit sweetener, and coconut cream with a whisk.
Drizzle glaze over cooled cake and garnish with lemon zest.
Here’s the printable recipe…
Lemon & Zucchini Pound Cake
Ingredients
- 2 c blanched almond flour (200 g)
- 2 tsp baking powder
- 1/2 tsp Xanthan gum
- 1/4 tsp iodized sea salt
- 1/3 c coconut oil (melted to liquid but not hot)
- 1/2 c monkfruit sweetener- golden (100 g)
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup zucchini (shredded) (200 g)
- shortening (compliant)
- 2 tbsp lemon juice
- 3 tbsp monkfruit sweetener (powered)
- 1 tbsp coconut cream
- t tsp lemon zest (garnish)
Instructions
- Preheat the oven to 325° F, Use shortening to grease a glass loaf pan and line with parchment paper.
- Whisk almond flour, baking powder, xanthan gum, and salt in a glass bowl. Set bowl aside.
- In a separate bowl, whisk coconut oil, monkfruit sweetener, eggs, vanilla extract, and lemon juice until smooth texture.
- Add the bowl of dry ingredients to the bowl of wet ingredients. Use a whisk to combine.
- Using a spatula, fold the lemon zest and zucchini into the batter.
- Pour the batter into the prepared loaf pan. Bake for 70 minutes, tent with foil, and bake for 10 additional minutes. Check for doneness using a toothpick.
- Allow the cake to cool for 10 minutes before removing it from the pan. Remove cake onto a wire cooling rack until cake reaches room temperature. Add glaze when the cake is completely cooled.
- In a small bowl or ramekin, combine lemon juice, monkfruit sweetener, and coconut cream with a whisk.
- Drizzle glaze over cooled cake and garnish with lemon zest.
