Lemon Blueberry Zucchini Cake with Lemon Frosting
User Reviews
5
Lemon Blueberry Zucchini Cake with Lemon Frosting
Description
The Lemon Blueberry Zucchini Cake with Lemon Frosting is a delicate cake that uses shredded zucchini to maintain moisture without overwhelming the texture. The batter includes almond flour, which provides subtle richness and softness, combined with oat flour to add structure while keeping the cake gluten-free. Tossing the fresh blueberries with oat flour prevents them from sinking, ensuring even distribution in the finished cake. Baking at 350°F until a tester comes out clean results in a moist, tender crumb accented by lemon zest and juice, all enhanced by almond extract.
The lemon frosting blends butter, powdered sugar, lemon juice, and zest to create a smooth, tangy-sweet topping that complements the cake's citrus notes. Once cooled, the cake is frosted and garnished with fresh blueberries, adding brightness and color. This cake is well-suited for a light dessert or teatime treat where the balance of citrus and berry flavors can shine.
If preparing ahead, the cake can be made a day in advance and stored in the refrigerator to maintain freshness and texture. Ensuring the zucchini is well-drained of moisture before mixing is key to preventing a soggy texture and achieving the right crumb. Using almond flour as the sole fat source is important for the cake's moistness and texture. Oat flour can be substituted with regular or gluten-free all-purpose flour as needed.
Ingredients
- Wet Ingredients:
- 1 cup zucchini shredded, from 1 medium zucchini
- 2 egg
- ½ cup honey
- lemon zest from 2
- 2 tablespoons lemon juice fresh
- 1/2 teaspoon almond extract
- Dry Ingredients:
- 1 ½ cup almond flour packed, blanched, fine
- ¾ cup oat flour gluten free
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the blueberries:
- 1 Blueberry heaping cup, fresh
- 2 tablespoons oat flour gluten free
- For the lemon frosting:
- ½ cup butter or sub vegan buttery stick, at room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- TO GARNISH:
- blueberries extra, 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
- Thoroughly squeeze the shredded zucchini to remove excess moisture before adding it to the batter to avoid a soggy cake.
- Almond flour is important for moisture and texture; substitution is not recommended for this ingredient.
- Oat flour may be substituted with regular or gluten-free all-purpose flour if necessary, though this has not been tested.
- The cake can be made a day ahead and should be stored in the refrigerator after that to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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