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Lemon Blueberry Zucchini Cake

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A moist and flavorful cake combining the tangy freshness of lemon with juicy blueberries and sneaky zucchini.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup fresh blueberries
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/2 cup honey
  • 4 large eggs
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • For frosting: 1/2 cup softened butter
  • 2 cups powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the grated zucchini, honey, eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
  3. In another bowl, mix together the oat flour, almond flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the blueberries.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.

Notes

Squeeze excess moisture from the grated zucchini for best results. Adjust sweetness with honey to your preference.

Nutrition

Find it online: https://www.simplefamilydishes.com/blueberry-lemon-zucchini-cake/