Sugar Free Lemon Zucchini Cake Recipes

LEMON-ZUCCHINI TEXAS SHEET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
• Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
• Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.

AMAZING LEMON ZUCCHINI BREAD RECIPE

Steps:

• Prepare the Oven and Pan - Preheat the oven to 350 degrees Fahrenheit. Grease and flour the pan.
• Combine Dry Ingredients - In a large bowl, combine flour, baking soda, baking powder, and salt.
• Beat Ingredients - Using an electric mixer, beat together the sugar, oil, eggs and half of the cream cheese. Gradually add in the dry ingredients, mixing every time.
• Add the Zucchini and Lemon - Grate the zucchini and add it to the mix. Add the lemon zest and three tablespoons of lemon juice, mixing thoroughly.
• Bake the Bread - Bake the bread for 40-45 minutes. Stick a toothpick to check if the bread is done if the toothpick comes out clean the bread is done. Cool for 15 minutes then remove the bread from the pan and let it cool on the wire rack.
• Make the Drizzle - While the bread is baking, mix the powdered sugar, remaining lemon juice and remaining cream cheese together. Mix until the drizzle is smooth. Allow the bread to cool completely before adding the drizzle, then let the bread stand until the drizzle is firm before cutting.
• For an extra lemon kick, add some lemon zest to the top before serving. This is a delicious sweet bread that is great for parties.

HEALTHY VEGAN LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.
• In a medium size bowl, mix flour, baking powder, baking soda and salt.
• In a separate bowl, whisk together sugar, lemon zest and juice, vegetable oil, apple cider vinegar, coconut cream and applesauce, until texture is smooth.
• Whisk in the wet ingredients into the dry ones, and stir until combined.
• Using a spatula, gently fold in the zucchini until evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides.
• Bake in preheated oven until toothpick inserted into center comes out clean, about 45 - 50 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely.
• For the glaze, whisk all the ingredients in a small bowl, and drizzle over the cooled lemon zucchini bread. Let set.

LEMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest and juice (zest first before squeezing juice), maple syrup, baking powder, baking soda, vanilla extract and salt. Whisk until combined. Mixture will be foamy.
• Add zucchini and almond flour (don't forget to skim the top of measuring cup with a knife) . Mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

ZUCCHINI CAKE

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

SUGAR FREE LEMON ZUCCHINI CAKE

Steps:

• Preheat oven to 350 F
• Spray a loaf pan with baking spray and line with parchment paper. Set aside.
• Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
• In a large bowl, combine the sugar and olive and oil. Whisk to combine.
• Add eggs and almond milk and whisk together.
• Add lemon juice and vanilla extract and almond extract. Stir to combine.
• Add flour mixture and stir just until incorporated.
• Fold in zucchini and lemon zest.
• 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.
• 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.

SUGAR FREE LEMON ZUCCHINI CAKE

Steps:

• 1. Preheat oven to 350 and get a bread pan and line with parchment paper
• 2. In a small bowl combine flour and cornstarch. Set aside.
• 3. Combine sugar substitute and oil. Note: Swerve is an expensive brand! I actually prefer my local grocery store's version which is called Hy-Vee Delecta
• 4. Add eggs and milk and whisk together.
• 5. Stir in lemon juice and extract (you can use Vanilla if you're not an almond fan) until smooth.
• 6. Add flour mixture and gently stir until incorporated.
• 7. Fold in zucchini and lemon zest.
• 8. Pour into your bread pan and bake for 50-60 minutes until a knife stuck through the center comes out MOSTLY clean.
• 9. Cool in pan for 10 minutes and then carefully lift out and place on cooling rack to finish.
• 10. You can add a glaze to the top once it's cooked HOWEVER there is no way to make it sugar free. I tried using Swerve Confectioner's sugar but it had that weird fake taste. If you want to add the glaze combine 1 cup of confectioners sugar with 1-3 tbsp of lemon juice. Go 1 tbsp at a time til it's the consistency you like and then drizzle on top.