Home » Low Carb Zucchini Cake with Lemon and Coconut

Low Carb Zucchini Cake with Lemon and Coconut

This is the perfect cake when you have a lot of zucchini from the garden and love lemon and coconut.

lemon zucchini cake with coconut

I love lemon desserts. After chocolate desserts, of course. There is something about the sour and the sweet together that makes my taste buds come alive.  Not to mention, coconut. I’ve always have been pretty obsessed with coconut.

When I was studying to be a Dietician, I was taught that coconut oil was bad and I was devastated.  I’m sure that is one of the reasons I decided  I can’t ever be a dietician. I love coconut oil too much to have to tell people it is bad.

We’ve come a long way from then, and although there are some current controversies about coconut oil, I think most people would agree on its health benefits.

The point being, I am an advocate of coconut 100%, and this cake combines some of my favorite things, coconut, zucchini, and lemon.

Zucchini is one of those wonderful vegetables that are so versatile. You can use it for a pasta substitute, make fritters, bread and all kinds of desserts, like this one.

This cake is light, airy and refreshing. It goes perfectly with a cup of tea, or when you’ve eaten a lot of heavy foods and want something fresh to even things out.

Some people would argue this seems more of a summer dessert, but I say, why not bring this to your next Holiday get together? It will stand out among all the pies and cookies. It’s easy on the eyes too.

Either way, this cake is perfect any time and is easy to make.

The best part? Feeding it to your toddler and watch them eat it not knowing there is zucchini in there. Makes me say “Buahahahaha” (Dr. Evil voice) to myself every time.

lemon zucchini cake with coconut

Feel free to hold off on the coconut if you don’t like it. Also, you can add more lemon zest and lemon juice to make it tangier. I enjoyed the sour taste of lemon in a dessert, so I always add more than the recipe calls for.

Enjoy, friend!

lemon zucchini cake with coconut
lemon zucchini cake with coconut

Low Carb Zucchini Cake with Lemon and Coconut

Yield: 10 slices




  • In a small bowl, combine Swerve confectioners sugar and lemon juice. Whisk until smooth.
  • Drizzle the glaze over the cake.
  • Slice and serve.


Ensure that you remove as much water from the zucchini as possible for this recipe so the cake doesn't get too soggy.

Nutrition Information
Serving Size 1 slice
Amount Per Serving Calories 125Total Fat 12gCarbohydrates 12gFiber 1gProtein 3g

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lemon zucchini cake with coconut

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Looking for more zucchini recipes? Check out this Clean Keto Chocolate Zucchini Cake recipe. You will love it too!

4 thoughts on “Low Carb Zucchini Cake with Lemon and Coconut”

  1. This is AHHmazing!!! Seriously. It’s hard to believe that it’s basically a vegetable. I love the light and subtle lemon- this turned out so good thank you for sharing!!!

  2. This sounds delish. One question on the sweetener, can I use Swerve instead of Lacanto sweetener and would I use the same amount? It calls for 1/2 cup of Lacanto. I have swerve in my pantry.

  3. Sure. It would be the same amount if you used Swerve. My husband prefers the taste of lakanto so I use that instead

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