Spring is always near when I find myself using a lot of lemon in the kitchen.  Anything yellow or lemon-shaped catches my eye. Any recipe that has lemon on the ingredients list looks very appealing to me. I figure the freshness and zyng speaks to me. Or maybe it’s just the New Year that has really kick-started for me this year. I am full of energy, plans, dreams, projects.

About a year ago, I baked some really nice Lemon Zucchini Muffins. They were so good that I even took pictures of them. I stacked them away into my recipe drafts archive, to be used on rainy days. For some reason I never go to post the recipe. When I dug it out again a couple of weeks ago, I wanted to make them gluten free, as the original recipe used whole wheat or spelt flour.

You may have noticed that I am not big into the traditional GF flour mixes. Most of the flours used have a very high glycemic index which I prefer not to have in my diet. I got stuck with buckwheat flour and almond meal and had a few baking successes with them.

I played around a bit with the proportions of buckwheat flour and almond meal and found a 50:50 proportion brought the moistest result. The only difference to glutenous flours is that the GF-free version doesn’t rise as much. Therefore the change from muffins to bundt cake. Now here is the final result, finally published and shared with the world: my gluten-free lemon zucchini bundt cake. Full of goodness and with that invigorating zyng of the lemons.
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LEMON ZUCCHINI CAKE
1 egg
1/2 cup honey
1/4 cup olive oil
1/2 lemon, juice of
1 lemon, zest of
1/2 cup buckwheat flour
1/2 cup almond meal
1 teaspoon baking soda
1/4 teaspoon salt
1 cup zucchini, grated
1 tablespoon lemon thyme leaves (optional)
Yields 1
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Preheat oven to 180C (350F). Grease bundt tin.

In a medium bowl, lightly beat the egg. Whisk in honey, oil, lemon juice and lemon zest. Set aside.

In another bowl, sift together flour, almond meal, salt and baking soda. Add wet to dry ingredients until just combined. Fold in grated zucchini and lemon thyme leaves. Fill batter into prepared bundt tin Bake for 35-40 minutes or until tester comes out clean. Let cool completely.

10 Comments

  1. I love how simple your photo of this cake is – but so pretty! I am OBSESSED with lemon thyme and use it in nearly everything I make, so I can almost taste just how delicious this must be (have you ever tried making lemon thyme ice cream? Wonderful!)

  2. It’s great to find a gluten free recipe that doesn’t have 5 different types of flours, it looks delicious!

  4. Looks great! Will definitely make this, maybe even today:)

  5. @ Arva
    They have it in Choithram (brand Doves Farm) or at the Organic Shop.

  6. This recipe looks beautiful, I can’t wait to try it! 🙂

  7. Wonderful smell – love the simplicity. Just made this but used a fluted tart pan and it ran over the sides and sunk in the middle. I wasn’t sure the pan would work, but for next time do you have a good alternative to the bundt pan? Did it sink in the middle due to the type of pan I used? Thanks for your healthy recipes!

  8. Hi Linda, I had the same experience with the sinking. That’s why I switched to a bundt pan. It doesn’t matter so much if it sinks a little because you will turn it upside down after baking.

  9. Hi Anja, I loved this cake and want to try it again with a bundt pan – what size did you use? I’m having a problem finding a basic bundt pan – they either are huge or mini. Thanks!

  10. Mine is rather big too, 22cm in diameter and 10cm high. It’s not full when I put in the batter.

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