Lemon Zucchini Cake

1 egg
1/2 cup honey
1/4 cup olive oil
1/2 lemon, juice of
1 lemon, zest of

1/2 cup buckwheat flour
1/2 cup almond meal
1 teaspoon baking soda
1/4 teaspoon salt

1 cup zucchini, grated
1 tablespoon lemon thyme leaves (optional)

Yields 1
Preheat oven to 180C (350F). Grease bundt tin.

In a medium bowl, lightly beat the egg. Whisk in honey, oil, lemon juice and lemon zest. Set aside.
In another bowl, sift together flour, almond meal, salt and baking soda. Add wet to dry ingredients until just combined. Fold in grated zucchini and lemon thyme leaves. Fill batter into prepared bundt tin Bake for 35-40 minutes or until tester comes out clean. Let cool completely.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com