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5 from 4 votes

Paleo Lemon Zucchini Coffee Cake

Prep Time15 minutes
Cook Time40 minutes
Servings: 16 pieces
Calories: 329kcal


Crumb Topping




  • Preheat the oven to 325° and line a 8x8 square baking pan with parchment paper. Set aside. 
  • Made the crumb topping. In a medium bowl, combine the almond flour, coconut sugar and ghee until well mixed. I find that my (clean) hands are the best way to do this. Mixture should be crumbly, but hold together when squeezed. Set aside. 
  • Make the cake. In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl combine ghee, eggs, honey, and the lemon zest and juice. Add the wet mixture to the dry mixture and stir until fully combined. Add in the zucchini and stir again. 
  • Pour mixture into prepared pan and spread evenly. Top with crumb mixture, covering the top as evenly as possible. Bake 40-43 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.  
  • Make the glaze. In a small bowl, combine coconut butter, honey, vanilla, and lemon juice. Mix well and drizzle over cake. If the cake is warm it make melt a little. 
  • Store leftover cake in the fridge after 48 hours. 


Calories: 329kcal | Carbohydrates: 19g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 161mg | Potassium: 36mg | Fiber: 5g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg