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Weight Watchers Flourless Lemon Zucchini Cake

Updated on 4 min read
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Meta Info

  • Servings: 10 slices
  • Total Time: 55 minutes
  • Difficulty: Easy
  • Calories per Serving: Approximately 165 calories
  • Macros (Approximate):
    • Protein: 7g
    • Carbohydrates: 12g
    • Fat: 10g
    • Fiber: 2g

Weight Watchers Flourless Lemon Zucchini Cake

If you’re searching for a light, moist dessert that tastes like sunshine in every bite, this Weight Watchers Flourless Lemon Zucchini Cake is one you’ll make again and again. Bursting with fresh lemon flavor and naturally tender from grated zucchini, this cake is soft, refreshing, and perfectly satisfying without relying on traditional flour.

This Weight Watchers Flourless Lemon Zucchini Cake is a healthier twist on classic lemon cake. Made with almond flour, fresh zucchini, Greek yogurt, and naturally bright citrus, it delivers a rich texture while staying gluten-free and lower in refined carbohydrates. It’s an excellent choice for Weight Watchers and Slimming World followers looking for a wholesome dessert that doesn’t compromise on flavor.

Whether you’re serving it with afternoon coffee, bringing it to a brunch gathering, or enjoying a healthier evening treat, this easy lemon zucchini cake is sure to impress.

Look at the Recipe

  • Moist, tender crumb with fresh zucchini throughout and a silky lemon glaze.
  • Bright citrus flavor balanced with subtle sweetness and a soft, buttery texture.
  • Flourless, protein-rich, and perfect for Weight Watchers, Slimming World, and gluten-free lifestyles.

Ingredients Needed

For the Cake

  • 2 cups finely grated zucchini (excess moisture squeezed out)
  • 2 cups almond flour
  • 2 large eggs
  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup granulated sweetener (or preferred sugar substitute)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt

For the Lemon Glaze

  • ½ cup powdered sugar substitute
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Optional Garnish

  • Extra lemon zest
  • Thin zucchini ribbons
  • Chopped pistachios or almonds

How to Make Our Weight Watchers Flourless Lemon Zucchini Cake

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.

Step 2: Mix the Wet Ingredients

Whisk together the eggs, Greek yogurt, sweetener, vanilla extract, lemon juice, and lemon zest until smooth.

Step 3: Add the Dry Ingredients

Stir in the almond flour, baking powder, baking soda, and salt until fully combined.

Step 4: Fold in the Zucchini

Gently fold the grated zucchini into the batter, ensuring it’s evenly distributed without overmixing.

Step 5: Bake

Pour the batter into the prepared cake pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before glazing.

Step 6: Prepare the Glaze

Whisk together the powdered sweetener, lemon juice, and lemon zest until smooth and pourable.

Step 7: Finish the Cake

Drizzle the lemon glaze over the cooled cake and garnish with extra lemon zest or thin zucchini strips for an elegant presentation.

This Weight Watchers Flourless Lemon Zucchini Cake is delicious served chilled or at room temperature with a cup of coffee or tea.

Storage & Serving Suggestions

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Enjoy cold, or warm individual slices in the microwave for 10–15 seconds.

Freezing

Freeze individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving Pairings

Serve with:

  • Fresh blueberries
  • Strawberries
  • Raspberries
  • Light whipped topping
  • Nonfat Greek yogurt
  • Hot tea
  • Fresh coffee

Tips & FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs much more moisture than almond flour, so it isn’t a direct substitute. If using coconut flour, you’ll need to significantly reduce the amount and increase the liquid ingredients.

Do I need to peel the zucchini?

No. The peel is tender, nutritious, and adds beautiful green flecks throughout the cake.

How do I keep the cake moist?

Be sure to squeeze excess water from the zucchini, but don’t overdo it. A little moisture helps create the cake’s soft texture.

Can I make this dairy-free?

Yes. Replace the Greek yogurt with a dairy-free plain yogurt alternative.

Is this recipe good for meal prep?

Absolutely. Slice the cake into individual portions and refrigerate or freeze for easy grab-and-go breakfasts or healthy desserts.

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