Almond Flour Zucchini Cake for 12 Servings

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Transfer the shreds to a clean kitchen towel and twist tightly, squeezing until no more liquid escapes to create a dry ball of zucchini.
2. In a medium bowl, whisk the eggs, maple syrup, and vanilla extract vigorously until the mixture is pale and slightly frothy. Stir in the squeezed zucchini and lemon zest until evenly distributed.
3. In a large bowl, sift together the almond flour, baking powder, baking soda, salt, and cinnamon. Gently fold the wet ingredients into the dry mixture using a silicone spatula, mixing only until no streaks of flour remain.
4. Pour the batter into a parchment-lined 8x8 inch baking pan and bake for 45 minutes or until a toothpick comes out clean.
5. For the glaze, whisk together melted coconut oil, maple syrup, and lemon juice, then drizzle over the cooled cake.