SUGAR FREE LEMON ZUCCHINI CAKE

Sugar Free Lemon Zucchini Cake image

Provided by Laura Hinkeldey

Categories Cakes

Time 1h25m

Number Of Ingredients 10

1 1/4 c swerve granular or other granular sugar substitute that measures equal to regular sugar
6 Tbsp olive oil, extra virgin
2 eggs
1/3 c unsweetened almond milk
2 Tbsp lemon juice
1 tsp almond extract
2 c - 4tbs self rising flour
4 Tbsp cornstarch
1 1/2 c shredded zucchini, drained & squeezed dry
2 Tbsp lemon zest, grated

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.