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Lemon Blueberry Zucchini Cake with Lemon Frosting
5 from 202 votes

Lemon Blueberry Zucchini Cake with Lemon Frosting

This Lemon Blueberry Zucchini Cake combines shredded zucchini with almond and oat flours for a moist, tender crumb enlivened by fresh lemon zest and juice. Blueberries coated lightly in oat flour are folded in to keep them suspended during baking, adding bursts of fruit throughout the cake. A rich lemon frosting with butter and powdered sugar finishes the cake, complemented by extra blueberries as garnish. This cake balances the freshness of lemon with subtle earthiness from the almond flour and zucchini moisture.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 9 servings
Calories: 376 kcal
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.
  2. 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!
  3. Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.
  4. Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.
  5. 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.
  6. 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!)
  7. 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

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: 9 servings

Amount Per Serving

Calories 376

% 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.