The Lemon Blueberry Zucchini Cake I Make All Summer - Gluten-Free
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 9
- Calories
- 376 kcal
- Protein
- 6.90 g
- Carbs
- 44.60 g
- Fat
- 21.30 g
Ingredients
- 1 cupshredded zucchini
- 2 largeeggs
- ½ cuphoney
- zest from 2 lemonslemon zest
- 2 tablespoonsfresh lemon juice
- ½ teaspoonalmond extract
- 1 ½ cupsblanched fine almond flour
- ¾ cupgluten free oat flour
- 1 teaspoonbaking soda
- ¼ teaspoonsalt
- 1 heaping cupfresh blueberries
- 2 tablespoonsgluten free oat flour
- ½ cupbutter ((or sub vegan buttery stick))
- 1 cuppowdered sugar
- 1 tablespoonfresh lemon juice
- 1 teaspoonlemon zest
- to tasteextra blueberries for sprinkling on top
Instructions
- 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
Measure out 1 cup of shredded zucchini, then squeeze out all of the moisture using a paper towel or cheese cloth.
- 3
In a large bowl, whisk together shredded zucchini, eggs, honey, lemon zest, lemon juice, and almond extract until combined.
- 4
Add almond flour, oat flour, baking soda, and salt. Mix until well combined.
- 5
In a separate bowl, toss blueberries with 2 tablespoons of oat flour. Fold into the batter.
- 6
Pour batter into prepared pan. Bake for 30-35 minutes or until a tester comes out clean. Allow to cool completely before frosting.
- 7
Beat together butter, powdered sugar, lemon juice, and lemon zest until smooth. Spread over cooled cake and garnish with blueberries.