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Zucchini is more than just a vegetable; it’s a nutritional powerhouse that offers numerous health benefits. Rich in vitamins A and C, as well as essential minerals like potassium and magnesium, zucchini supports immune health and contributes to skin vitality. Additionally, its high water content aids in hydration, making it a fantastic ingredient for enhancing the texture and moisture of baked goods.

Honey-Sweetened Lemon Zucchini Cake

Discover the perfect balance of health and taste with this honey-sweetened lemon zucchini cake recipe. Combining the natural sweetness of honey with the refreshing zing of lemon and the moisture of zucchini, this cake appeals to dessert lovers and health enthusiasts alike. With options for gluten-free and reduced sugar, it's a versatile treat suitable for everyone. Enjoy a slice with your favorite beverage and indulge guilt-free in this deliciously healthy baking delight.
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Ingredients
  

1 ½ cups finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

½ cup almond flour (or any gluten-free flour for a GF version)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup honey (preferably raw)

1/3 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

½ teaspoon ground cinnamon (optional)

¼ cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, twist, and squeeze to remove excess moisture. Set aside.

      Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon (if using). Make sure there are no lumps.

        Combine Wet Ingredients: In a large mixing bowl, whisk together the honey, applesauce, eggs, vanilla extract, lemon zest, and lemon juice until well combined. The mixture should be smooth and creamy.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined—be careful not to overmix. Fold in the grated zucchini and chopped nuts (if using).

            Pour and Bake: Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

              Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Run a knife around the edges, then invert the cake onto a wire rack to cool completely.

                Optional Glaze: If desired, once cooled, you can dust the top with powdered sugar for extra sweetness and a decorative touch.

                  Enjoy: Slice and serve the Honey-Sweetened Lemon Zucchini Cake either warm or at room temperature. It pairs beautifully with a cup of tea or coffee!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 8 servings