Ingredients
Scale
- 2 cups zucchini, finely grated (excess moisture squeezed out)
- 3 large eggs
- 1/2 cup cottage cheese
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or butter
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan.
- Squeeze the grated zucchini in a clean towel to remove all excess liquid.
- In a blender, combine the eggs, cottage cheese, honey, melted oil, lemon zest, and lemon juice. Blend until smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry ingredients and stir until fully combined.
- Gently fold in the grated zucchini until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 30 to 38 minutes, or until the cake is set and lightly golden on top.
- Let the cake cool completely in the pan before slicing and serving.
Notes
- Squeeze the zucchini well. Too much moisture will make the cake dense and wet.
- You can use honey or maple syrup interchangeably depending on your preference.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This cake tastes great cold straight from the fridge or at room temperature.
- Do not substitute almond flour with regular flour as it will change the texture and make it no longer gluten free.
- For a dairy-free version, replace cottage cheese with a dairy-free alternative and use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 30-38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1 of 9)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg