RecipeCastle

How I Finally Nailed Lemon Blueberry Zucchini Cake (Gluten-Free)

How I Finally Nailed Lemon Blueberry Zucchini Cake (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
  • 2 tablespoonsfresh lemon juice
  • 1½ cupsblanched fine almond flour
  • ¾ cupgluten-free oat flour
  • 1 teaspoonbaking soda
  • ¼ teaspoonsalt
  • 1 cupfresh blueberries
  • ½ cupbutter ((or vegan substitute))
  • 1 cuppowdered sugar
  • 1 tablespoonfresh lemon juice
  • 1 teaspoonlemon zest
  • —Extra blueberries (for garnish)

Instructions

  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

    Measure out 1 cup of shredded zucchini, then squeeze out all moisture.

  3. 3

    In a large bowl, whisk together shredded zucchini, eggs, honey, lemon zest, lemon juice, and almond extract.

  4. 4

    Add almond flour, oat flour, baking soda, and salt. Mix until well combined.

  5. 5

    Toss blueberries with 2 tablespoons of oat flour, then fold into the batter.

  6. 6

    Pour batter into the pan. Bake for 30-35 minutes. Allow the cake to cool completely before frosting.

  7. 7

    Beat together butter, powdered sugar, lemon juice, and lemon zest. Spread frosting on the cooled cake and garnish with blueberries.