Best Sugar Free Lemon Zucchini Cake Recipes

Sugar Free Lemon Zucchini Cake image

Provided by CindiJ

Categories Dessert

Time 1h25m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

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
1 cup splenda powdered sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 239.5, Fat 9.4, SaturatedFat 1.5, Cholesterol 37.2, Sodium 178.4, Carbohydrate 35, Fiber 1, Sugar 14.8, Protein 4.1

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.