OMG it’s the cake you’ve been waiting around for: LEMON BLUEBERRY ZUCCHINI CAKE!

I initial posted this cake previous summertime mainly because I knew AK viewers were the most significant lemon fans. This definitely took it to the following level — and for excellent motive too…THIS CAKE IS Simply just Amazing.

It’s made in a single bowl, and baked in just one pan (no need to have to layer!). And, you’d under no circumstances guess that it is healthier, gluten absolutely free or built with zucchini! I’m telling you, this balanced lemon blueberry cake is next degree.

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Lemon blueberry zucchini cake elements

This mouth watering gluten free blueberry zucchini cake is built with refreshing, nutritious develop like zucchini, lemons and blueberries, and is gluten totally free many thanks to almond & oat flour. Just hold out right up until you attempt that lemon buttercream. YUM. It is simply dairy cost-free, far too! Here’s everything you’ll need to have:

  • Zucchini: shredded zucchini provides the perfect amount of money of dampness to this cake so that we really do not have to use any oil. Be confident to evaluate the shredded zucchini, then squeeze it of excessive humidity.
  • Eggs: you’ll want two eggs in this cake recipe.
  • Honey: this healthier blueberry zucchini cake is naturally sweetened with honey! You could also use pure maple syrup if you want but I really like the honey + lemon combo.
  • Lemon: we’re making use of both lemon juice and lemon zest for the best lemon taste.
  • Almond extract: for that scrumptious lemon cake taste.
  • Almond flour: to retain this cake gluten absolutely free we’re employing fine, blanched almond flour.
  • Gluten absolutely free oat flour: we’re also mixing the almond flour with gluten free of charge oat flour. It is just one of my favourite combos! See down below for how to quickly make it yourself!
  • Baking soda & salt: to bake this cake up properly.
  • Blueberries: pile in contemporary, juicy blueberries. Certainly, be sure to!
  • For the frosting: the lemon buttercream is created up of butter (or vegan butter), powdered sugar, lemon juice & lemon zest.

unbaked gluten free lemon blueberry zucchini cake in a square pan

Can I use a diverse flour?

Sadly, I are unable to recommend a substitute for the almond flour in this wholesome blueberry zucchini cake as it’s the only “fat” in this recipe that allows hold the cake moist and retain its texture. For the oat flour, I think standard flour or a gluten totally free 1:1 flour would do the job effectively, but remember to note that I haven’t examined it myself.

How to make home made oat flour

You can simply make your personal gluten absolutely free oat flour by simply placing gluten no cost oats into a blender and blending or pulsing right until they’re smooth and resemble flour. This is a tremendous simple & affordable solution. Be sure to measure out 1 cup of your oat flour right after earning it! It is also vital to make absolutely sure your oat flour is Pretty great. Verify out my tutorial with all of my finest recommendations & tips.

If you want to retain this cake gluten totally free, I counsel using gluten free of charge oats to make your oat flour.

unfrosted healthy blueberry zucchini cake in a square pan

Suggestions for producing the greatest gluten free blueberry zucchini cake

  • Squeeze out ALL of the additional dampness from your zucchini. This will make sure that the zucchini cake bakes up nicely and isn’t too moist. To start with evaluate the zucchini, then squeeze it of excess dampness.
  • Zest your lemons in advance of juicing them. This makes it much a lot easier to get all of the zest from the rind!
  • Toss your blueberries in a little bit of oat flour right before mixing them into the batter. This will make certain that the cake does not flip absolutely blue and that the blueberries really don’t drop to the bottom.
  • To make this zucchini cake dairy free of charge basically use a vegan buttery stick in the frosting (or swap for your favourite dairy no cost frosting & increase a little lemon zest + lemon juice — we love Very simple Mills frosting!)

lemon blueberry zucchini cake topped with lemon frosting and blueberries

How to retailer lemon blueberry zucchini cake

This gluten totally free lemon blueberry zucchini cake can basically be created 1-2 days forward of time! You can also retail store it soon after you’ve frosted the cake, too.

  • To shop: sense no cost to hold the cake at space temp for one day. After that, I advise storing the cake included in the fridge for up to 5 times.
  • To freeze: come to feel free to freeze this cake possibly frosted or unfrosted for up to 2 months. I advise freezing it unfrosted for greatest benefits. Wrap the cake in plastic wrap, then aluminum foil and then placing the cake in a zip-best freezer bag. When you’re all set to serve it, basically thaw it in the fridge overnight, enable the cake occur to room temperature, frost it and serve it.

slice of gluten free blueberry zucchini cake on a plate

Applications you’ll have to have

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I hope you adore this uncomplicated lemon blueberry zucchini cake recipe! If you make it be positive to leave a comment and a rating so I know how you liked it. Continue to be tuned for more zucchini recipes all week, xo!

Recipe by: Evi Madison // SRCooking | Images by: Try to eat Adore Eats

This put up was originally published on August 4, 2020, and republished on June 4, 2021.