Lemon Zucchini Olive oil Cake
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5 from 3 votes

Keto Zucchini Olive Oil Cake

Prep Time20 mins
Cook Time1 hr
2 hrs
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: lemon, Olive oil cake, Zucchini
Servings: 12
Calories: 203kcal
Author: Culinary Lion


Limoncello Frosting


  • Combine all dry ingredients in a large mixing bowl
  • Grate 1 medium to large zucchini, then wring out all excess moisture with a towel then add to the dry ingredients.
  • Juice and zest two lemons, then add to dry ingredients.
  • In a separate mixing bowl beat eggs until fluffy and start to thicken ( about 1 minute)
  • Next whisk olive oil into the egg mixture.
  • Add lemon and vanilla extract to liquid mixture then pour into dry ingredients.
  • Combine until batter is well mixed without lumps.
  • Pour batter into a into a greased 9 inch springform pan. (Click Link To Purchase)
  • Bake for 50-60 minutes at 325 degrees F
  • (Use a toothpick to test to see if the cake is done. Poke the toothpick in the center and if it comes out dry the cake is done)
  • Let Cake cool for at least 2 hours. (Ideally you want the cake to be at least room temperature before frosting the cake).
  • Spread frosting on cake and let chill in the fridge for at least an hour before removing from the springform pan. (Garnish with zested lemon)

Limoncello Frosting

  • Whisk all ingredients until smooth, leave at room temperature until you frost the cake.


Calories: 203kcal | Carbohydrates: 9g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 299mg | Potassium: 192mg | Fiber: 4g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 1.8mg | Calcium: 98mg | Iron: 1.1mg