The WW Flourless Lemon Zucchini Cake is delicious and has 155 kcal per serving. Takes 50 minutes to prepare this recipe. It contains zucchini, almond flour, eggs, granulated monk fruit sweetener, lemon juice, vanilla extract, lemon zest, baking soda, salt, baking powder, unsweetened applesauce, and olive oil. We may pair this cake with fat-free Greek yogurt, blackberries, plain Greek yogurt, turkey sausage, sliced kiwi, hot green tea, mint leaves, lemon iced tea, or scrambled egg whites. Keep this WW Flourless Lemon Zucchini Cake in the refrigerator for five days.
STATS:
- Total Time: 50 minutes
- Diet: Weight Watchers
- Cooking Time: 35 minutes
- Servings: 10
- Course: Dessert
- Preparation Time: 15 minutes
- Cuisine: American
- Serving Size: 1 slice
- Calories: 155 kcal
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Whisk
- Silicone spatula
- 8-inch round cake pan
- Baking paper
- Cooling rack
- Medium mixing bowl
- Box grater
- Measuring cups
INGREDIENTS:
- Two cups finely shredded zucchini
- 1 tsp vanilla extract
- Half tsp baking soda
- 2 cups almond flour
- One tbsp lemon zest
- 2 large eggs
- ⅓ cup granulated monk fruit sweetener
- Two tbsp lemon juice
- 1 tsp baking powder
- Quarter tsp salt
- 2 tbsp unsweetened applesauce
- One tsp olive oil
INGREDIENT NOTES:
ZUCCHINI:
- This component makes the cake naturally moist. It keeps the cake soft and gives fiber. You may use yellow squash as per your preference.
ALMOND FLOUR:
- It gives soft and tender texture to the cake. Almond flour gives healthy fats and protein to the recipe. You may use finely ground sunflower seed flour as an alternative.
GRANULATED MONK FRUIT SWEETENER:
- This sweetener keeps sugar low in the cake and blends easily in the batter. You may use allulose as another choice.
VANILLA EXTRACT:
- It makes the tartness of the lemon and gives warmth to the taste. Almond extract is good to use as a replacement.
UNSWEETENED APPLESAUCE:
- We use this applesauce instead of oil to keep the cake moist. You may use fat-free Greek yogurt as another idea.
INSTRUCTIONS:
- First, heat the oven to 350°F and cover the pan with baking paper after greasing it.
- Grate the washed zucchini, then put it in the towel to squeeze out the liquid.
- Whisk lemon juice, eggs, lemon zest, applesauce, vanilla, and sweetener in the large bowl.
- Include almond flour, baking powder, salt, and baking soda to make the smooth batter.
- Fold the zucchini in the batter then spread it in the pan to bake for 35 minutes.
- Now, cool the cake for 10 minutes and add it on the cooling rack.
- Lastly, serve the cake after cooling it completely.
SERVING SUGGESTIONS:
FRUIT:
- Strawberries
- Blueberries
- Raspberries
- Blackberries
- Sliced Peaches
- Kiwi
- Pineapple Chunks
- Orange Segments
YOGURT & CREAMY:
- Fat-Free Greek Yogurt
- Vanilla Greek Yogurt
- Skyr
- Light Whipped Topping
- Sugar-Free Vanilla Yogurt
- Lemon Yogurt
BREAKFAST:
- Egg White Omelet
- Turkey Bacon
- Chicken Breakfast Sausage
- Cottage Cheese
- Fresh Fruit Salad
- Overnight Oats
SPREADS:
- Sugar-Free Lemon Curd
- Almond Butter
- Peanut Butter Powder Spread
- Light Cream Cheese
- Ricotta Cheese
- Fruit Chia Jam
TOPPINGS:
- Fresh Mint Leaves
- Lemon Zest
- Sliced Almonds
- Chopped Pistachios
- Unsweetened Coconut Flakes
- Chia Seeds
SAUCES & COMPOTES:
- Berry Compote
- Strawberry Sauce
- Raspberry Coulis
- Blueberry Sauce
- Sugar-Free Chocolate Drizzle
- Lemon Glaze
DRINKS:
- Black Coffee
- Cappuccino
- Green Tea
- Earl Grey Tea
- Chamomile Tea
- Herbal Tea
- Iced Lemon Tea
- Sparkling Water with Lemon
DESSERTS:
- Fresh Berry Parfait
- Fruit Sorbet
- Lemon Gelatin
- Frozen Greek Yogurt
- Chia Pudding
- Baked Apples
BRUNCH:
- Vegetable Frittata
- Spinach Egg Muffins
- Avocado Toast
- Smoked Salmon
- Turkey Ham
- Mixed Green Salad
SIDES:
- Mixed Berries
- Apple Slices
- Pear Slices
- Watermelon Cubes
- Cucumber Salad
- Fat-Free Vanilla Yogurt
TIPS:
- Use eggs at room temperature then mix in the batter to make the smoother batter.
- Grate the zucchini to blend it well in the cake and get the soft texture.
- Cool the cake completely then add the toppings so they do not crumble.
STORAGE INFORMATION:
FRIDGE:
- Store the cake in the box for five days.
FREEZER:
- Wrap the slices separately and freeze for ninety days.
FAQs:
Can I make this cake earlier than the required time?
- Yes, you may bake it 24 hours in advance and keep it in the refrigerator.
Is bottled lemon juice good to include in this cake?
- Yes, you may add it but fresh lemon juice gives better results.
How can I make this recipe sweeter?
- You may add 1-2 tbsp sweetener for the desire sweetness in the cake.
Why I feel the cake is too moist?
- The zucchini contains liquid that makes the cake moist, remove the extra moisture to get the desired cake texture.
NUTRITIONAL INFORMATION:
Net Carbs: 5 g
Iron: 1 g
Total Carbs: 8 g
Vitamin A: 235 IU
Fiber: 3 g
Calcium: 75 mg
Protein: 7 g
Sodium: 165 mg
Calories: 155 kcal
Potassium: 220 mg
Weight Watcher Points: 4 Points