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!
1 cup shredded zucchini (from 1 medium zucchini)
½ cup honey
zest from 2 lemons 2 tablespoons fresh lemon juice ½ teaspoon almond extract
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
Extra blueberries for sprinkling on top
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 cheesecloth 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.
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