Lemon Blueberry Zucchini Cake with Lemon Frosting

Lemon Blueberry Zucchini Cake with Lemon Frosting

from ambitiouskitchen.com
50 min
9 servings

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!

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

Directions

  1. 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. 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. 3

    Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.

  4. 4

    Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.

  5. 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. 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. 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!