Lemon Blueberry Zucchini Cake with Lemon Frosting
User Reviews
5.0
357 reviews
Excellent
Lemon Blueberry Zucchini Cake with Lemon Frosting
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Gorgeous lemon blueberry zucchini cake bursting with juicy blueberries and topped with a luscious lemon buttercream frosting. This easy, gluten free blueberry zucchini cake is made with a mix of oat and almond flour and naturally sweetened with honey. A delicious snacking cake perfect for using summer produce!
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Ingredients
- Wet Ingredients:
- 1 cup shredded zucchini (from 1 medium zucchini)
- 2 eggs
- ½ cup honey
- Zest from 2 lemons
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon almond extract
- Dry Ingredients:
- 1 ½ cup packed blanched fine almond flour
- ¾ cup gluten free oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the blueberries:
- 1 heaping cup fresh blueberries
- 2 tablespoons gluten free oat flour
- For the lemon frosting:
- ½ cup butter (or sub vegan buttery stick), at room temperature
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- TO GARNISH:
- Extra blueberries for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.
- First, measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.
- Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.
- In a separate medium bowl, toss blueberries together with 2 tablespoons of oat flour. (This is to prevent the blueberries from sinking to the bottom of the cake while baking.) Fold coated blueberries into the batter.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. I know this is difficult but it’s critical (otherwise the frosting will melt and become a gooey mess!)
- Make the frosting: beat together butter, powdered sugar, lemon juice and lemon zest together on high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with a few blueberries. Cut into 9 slices and enjoy!
Notes
- I do not recommend a substitution for almond flour, as that’s the only ‘fat’ in this recipe and helps to keep the cake moist and retain its texture.
- If you’re looking for an oat flour sub, I think regular flour or GF 1:1 flour would work well, but haven’t tested it myself.
- Cake can be made a day ahead of time. After a day, the cake should be transferred and stored in the fridge.
Nutrition Information
Show Details
Serving
1slice (with frosting)
Calories
376cal
(19%)
Carbohydrates
44.6g
(15%)
Protein
6.9g
(14%)
Fat
21.3g
(33%)
Saturated Fat
7.3g
(37%)
Fiber
3.6g
(14%)
Sugar
30.1g
(60%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1slice (with frosting) | |
| Calories | 376cal | 19% |
| Carbohydrates | 44.6g | 15% |
| Protein | 6.9g | 14% |
| Fat | 21.3g | 33% |
| Saturated Fat | 7.3g | 37% |
| Fiber | 3.6g | 14% |
| Sugar | 30.1g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
357 reviews
Excellent
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