Sugar Free Lemon Zucchini Cake

Submitted by CindiJ

"I found this recipe on FaceBook and altered it to make it Sugar Free (I used Splenda) so I could enjoy a dessert. This summer of 2018 we have a huge supply of zucchini bearing plants. I want to try this again soon adding some blueberries to batter. I think that would really take it to the next level!"

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 10

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

directions

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.