Step 1

Preheat the oven to 325° F, Use shortening to grease a glass loaf pan and line with parchment paper.

Step 2

Whisk almond flour, baking powder, xanthan gum, and salt in a glass bowl. Set bowl aside.

Step 3

In a separate bowl, whisk coconut oil, monkfruit sweetener, eggs, vanilla extract, and lemon juice until smooth texture.

Step 4

Add the bowl of dry ingredients to the bowl of wet ingredients. Use a whisk to combine.

Step 5

Using a spatula, fold the lemon zest and zucchini into the batter.

Step 6

Pour the batter into the prepared loaf pan. Bake for 70 minutes, tent with foil, and bake for 10 additional minutes. Check for doneness using a toothpick.

Step 7

Allow the cake to cool for 10 minutes before removing it from the pan. Remove cake onto a wire cooling rack until cake reaches room temperature. Add glaze when the cake is completely cooled.

Step 8

In a small bowl or ramekin, combine lemon juice, monkfruit sweetener, and coconut cream with a whisk.

Step 9

Drizzle glaze over cooled cake and garnish with lemon zest.