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Slice of gluten-free lemon blueberry zucchini cake on a wooden table, garnished with fresh blueberries and lemon slices.
Alyssa

Lemon Blueberry Zucchini Cake

Gorgeous lemon blueberry zucchini cake bursting with juicy blueberries and topped with a luscious lemon buttercream frosting. Perfect for using summer produce!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 1 cup shredded zucchini
  • 2 large eggs
  • ½ cup honey
  • zest from 2 lemons lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon almond extract
  • 1 ½ cups blanched fine almond flour
  • ¾ cup gluten free oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 heaping cup fresh blueberries
  • 2 tablespoons gluten free oat flour
  • ½ cup butter (or sub vegan buttery stick)
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • to taste extra blueberries for sprinkling on top

Method
 

  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.

Notes

Ensure to cool the cake completely before frosting to prevent the frosting from melting.