Go Back
Slice of gluten-free lemon blueberry zucchini cake on a plate with blueberries and mint garnish.
Alyssa

Lemon Blueberry Zucchini Cake

Gorgeous lemon blueberry zucchini cake bursting with juicy blueberries and topped with a luscious lemon buttercream frosting. This easy, gluten-free lemon zucchini cake is made with a mix of oat and almond flour and naturally sweetened with honey.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American
Calories: 376
Ingredients Method Notes

Ingredients
  

  • 1 cup shredded zucchini
  • 2 large eggs
  • ½ cup honey
  • 2 tablespoons fresh lemon juice
  • 1½ cups blanched fine almond flour
  • ¾ cup gluten-free oat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh blueberries
  • ½ cup butter (or vegan substitute)
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Extra blueberries for garnish

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 moisture.
  3. In a large bowl, whisk together shredded zucchini, eggs, honey, lemon zest, lemon juice, and almond extract.
  4. Add almond flour, oat flour, baking soda, and salt. Mix until well combined.
  5. Toss blueberries with 2 tablespoons of oat flour, then fold into the batter.
  6. Pour batter into the pan. Bake for 30-35 minutes. Allow the cake to cool completely before frosting.
  7. Beat together butter, powdered sugar, lemon juice, and lemon zest. Spread frosting on the cooled cake and garnish with blueberries.

Notes

Perfect for using fresh summer produce!