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OMG this cake. I first posted it a couple of summers in the past as a result of I knew AK readers have been the largest lemon fans. This beautiful lemon blueberry zucchini cake actually took it to the following stage — and for excellent explanation why too…THIS CAKE IS SIMPLY AMAZING.
It’s made in a single bowl, and baked in a single pan (no want to layer!). You’d by no means bet that it’s fitter, gluten unfastened, and made with zucchini! I’m telling you, this wholesome lemon blueberry cake is subsequent stage.
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Lemon blueberry zucchini cake components
This scrumptious gluten unfastened blueberry zucchini cake is made with recent, wholesome produce like zucchini, lemons and blueberries, and is gluten unfastened because of almond & oat flour. Simply wait till you check out that lemon buttercream. YUM. It’s simply dairy unfastened, too! Right here’s the whole lot you’ll want:
- Zucchini: shredded zucchini provides the easiest quantity of moisture to this cake in order that we don’t have to make use of any oil. Remember to measure the shredded zucchini, then squeeze it of extra moisture.
- Eggs: you’ll want two eggs on this cake recipe.
- Honey: this wholesome blueberry zucchini cake is of course sweetened with honey! You need to additionally use natural maple syrup when you favor however I like the honey + lemon combo.
- Lemon: we’re the usage of each lemon juice and lemon zest for without equal lemon taste.
- Almond extract: for that scrumptious lemon cake taste.
- Almond flour: to stay this cake gluten unfastened we’re the usage of positive, blanched almond flour.
- Gluten unfastened oat flour: we’re additionally blending the almond flour with gluten unfastened oat flour. It’s certainly one of my favourite combinations! See under for learn how to simply make it your self!
- Baking soda & salt: to bake this cake up correctly.
- Blueberries: pile in recent, juicy blueberries. Sure, please!
- For the frosting: the lemon buttercream is made up of butter (or vegan butter), powdered sugar, lemon juice & lemon zest.
Can I take advantage of a special flour?
Sadly, I can’t suggest an alternative choice to the almond flour on this wholesome blueberry zucchini cake because it’s the one “fats” on this recipe that is helping stay the cake wet and retain its texture. For the oat flour, I believe common flour or a gluten unfastened 1:1 flour would paintings neatly, however please notice that I haven’t examined it myself.
Methods to make do-it-yourself oat flour
You’ll simply make your personal gluten unfastened oat flour via merely striking gluten unfastened oats right into a blender and mixing or pulsing till they’re easy and resemble flour. This can be a tremendous simple & inexpensive possibility. Remember to measure out 1 cup of your oat flour after making it! It’s additionally necessary to ensure your oat flour is VERY positive. Take a look at my educational with all of my easiest guidelines & tips.
If you wish to stay this cake gluten unfastened, I counsel the usage of gluten unfastened oats to make your oat flour.
Pointers for making the most efficient gluten unfastened blueberry zucchini cake
- Squeeze out ALL of the additional moisture out of your zucchini. This may occasionally be sure that the zucchini cake bakes up neatly and isn’t too wet. First measure the zucchini, then squeeze it of extra moisture ahead of including it to the batter.
- Zest your lemons ahead of juicing them. This makes it a lot more straightforward to get all the zest from the rind!
- Toss your blueberries in just a little of oat flour ahead of blending them into the batter. This may occasionally be sure that the cake doesn’t flip utterly blue and that the blueberries don’t fall to the ground.
- Make this zucchini cake dairy unfastened. Merely use a vegan buttery stick within the frosting (or switch in your favourite dairy unfastened frosting & upload a bit of lemon zest + lemon juice — we adore Easy Generators frosting!)
Methods to retailer lemon blueberry zucchini cake
This gluten unfastened lemon blueberry zucchini cake can if truth be told be made 1-2 days forward of time! You’ll additionally retailer it after you’ve frosted the cake, too.
- To retailer: be happy to stay the cake at room temp for in the future. After that, I like to recommend storing the cake coated within the fridge for as much as 5 days.
- To freeze: be happy to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted for easiest effects. Wrap the cake in plastic wrap, then aluminum foil after which striking the cake in a zip-top freezer bag. While you’re able to serve it, merely thaw it within the fridge in a single day, let the cake come to room temperature, frost it and serve it.
Equipment you’ll want
Take a look at all of our favourite kitchen necessities right here.
Extra zucchini recipes you’ll love
Get all of our wonderful zucchini recipes right here!
I am hoping you like this straightforward lemon blueberry zucchini cake recipe! If you’re making it you’ll want to depart a remark and a score so I understand how you loved it. Keep tuned for extra zucchini recipes all week, xo!
Lemon Blueberry Zucchini Cake with Lemon Frosting
Stunning lemon blueberry zucchini cake bursting with juicy blueberries and crowned with a luscious lemon buttercream frosting. This simple, gluten unfastened blueberry zucchini cake is made with a mixture of oat and almond flour and of course sweetened with honey. A scrumptious snacking cake best for the usage of summer season produce!
Elements
- Rainy components:
-
1
cup
shredded zucchini (from 1 medium zucchini) -
2
eggs -
½
cup
honey - zest from 2 lemons
-
2
tablespoons
recent lemon juice -
1/2
teaspoon
almond extract - Dry components:
-
1 ½
cup
packed blanched positive almond flour -
¾
cup
gluten unfastened oat flour -
1
teaspoon
baking soda -
1/4
teaspoon
salt - For the blueberries:
-
1
heaping cup recent blueberries -
2
tablespoons
gluten unfastened oat flour - For the lemon frosting:
-
½
cup
butter (or sub vegan buttery stick), at room temperature -
1
cup
powdered sugar -
1
tablespoon
recent lemon juice -
1
teaspoon
lemon zest - To garnish:
- Further blueberries for sprinkling on peak
Directions
-
Preheat the oven to 350 levels F. Line an 8×8 inch sq. pan with parchment paper and spray with nonstick cooking spray. Put aside.
-
First, measure out 1 cup of shredded zucchini, then position shredded zucchini in a paper towel or cheese material and squeeze out all the moisture/water. This is essential!
-
Upload shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a big bowl and whisk in combination till neatly mixed.
-
Subsequent, upload dry components: almond flour, oat flour, baking soda and salt. Combine along side a picket spoon till neatly mixed.
-
In a separate medium bowl, toss blueberries along side 2 tablespoons of oat flour. (That is to forestall the blueberries from sinking to the ground of the cake whilst baking.) Fold covered blueberries into the batter.
-
Pour batter into the ready pan. Bake for 30-35 mins or till a tester comes out blank. Permit the cake to chill utterly on a cord rack ahead of frosting. I do know that is tough but it surely’s essential (differently the frosting will soften and turn out to be a gooey mess!)
-
Make the frosting: beat in combination butter, powdered sugar, lemon juice and lemon zest in combination on top with a hand mixer or within the bowl of an electrical mixer till easy. Unfold frosting over cooled cake. Garnish with a couple of blueberries. Lower into 9 slices and experience!
Recipe Notes
I don’t suggest a substitution for almond flour, as that’s the one ‘fats’ on this recipe and keeps the cake wet and retain its texture.
For those who’re on the lookout for an oat flour sub, I believe common flour or GF 1:1 flour would paintings neatly, however haven’t examined it myself.
Cake may also be made an afternoon forward of time. After an afternoon, the cake will have to be transferred and saved within the refrigerator.
Diet
Servings: 9 servings
Serving measurement: 1 slice (with frosting)
Energy: 376kcal
Fats: 21.3g
Saturated fats: 7.3g
Carbohydrates: 44.6g
Fiber: 3.6g
Sugar: 30.1g
Protein: 6.9g
Recipe via: Monique Volz // Bold Kitchen | Images via: Devour Love Eats
This put up used to be at first printed on August 4, 2020, republished on June 4, 2021, and republished on Would possibly twenty fourth, 2023.
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