Sugar Free Lemon Zucchini Cake Recipe

Name: Sugar Free Lemon Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Splenda sugar substitute; 6 tablespoons extra virgin olive oil; 2 eggs, room temperature; 1/3 cup almond milk (I used Blue Diamond Unsweetened Vanilla Flavored); 2 tablespoons lemon juice; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups zucchini, shredded (drained and squeezed dry); 2 tablespoons lemon zest; Glaze; 1 cup splenda powdered sugar; 1 tablespoon lemon juice

Servings: persons

1/2 cup Splenda sugar substitute
6 tablespoons extra virgin olive oil
2 eggs, room temperature
1/3 cup almond milk (I used Blue Diamond Unsweetened Vanilla Flavored)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups zucchini, shredded (drained and squeezed dry)
2 tablespoons lemon zest
Glaze
1 cup splenda powdered sugar
1 tablespoon lemon juice

1
Preheat oven to 350 F
2
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3
Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4
In a large bowl, combine the sugar and olive and oil. Whisk to combine.
5
Add eggs and almond milk and whisk together.
6
Add lemon juice and vanilla extract and almond extract. Stir to combine.
7
Add flour mixture and stir just until incorporated.
8
Fold in zucchini and lemon zest.
9
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
10
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

845

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup Splenda sugar substitute, 6 tablespoons extra virgin olive oil, 2 eggs, room temperature, 1/3 cup almond milk (I used Blue Diamond Unsweetened Vanilla Flavored), and more.

Yes, Sugar Free Lemon Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugar Free Lemon Zucchini Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions