lemon blueberry zucchini cake

By Ambitious Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line an 8x8 inch square pan with parchment and spray it with nonstick cooking spray.
2. Measure 1 cup of shredded zucchini and squeeze out all the moisture in a paper towel or cheesecloth.
3. Whisk the zucchini, eggs, honey, lemon zest, lemon juice and almond extract in a large bowl until well combined.
4. Stir in the almond flour, oat flour, baking soda and salt with a wooden spoon until well combined.
5. Toss the blueberries with 2 tablespoons of oat flour in a separate bowl, then fold them into the batter.
6. Pour the batter into the pan and bake for 30-35 minutes, until a tester comes out clean.
7. Cool the cake completely on a wire rack before frosting.
8. Beat the butter, powdered sugar, lemon juice and lemon zest on high until smooth. Spread over the cooled cake, top with a few blueberries, and cut into 9 slices.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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