FALL treats

Lemon Blueberry Zucchini Cake with Lemon Frosting

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!

INGREDIENTS

Wet ingredients:

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

½ cup honey

zest from 2 lemons 2 tablespoons fresh lemon juice ½ teaspoon almond extract

Dry ingredients:

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

To garnish:

Extra 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 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.