Lemon Blueberry Zucchini Cake

Store in fridge, makes 9 slices of cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep your pan. Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.

Step 2

2. Prep the zucchini. First, measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!

Step 3

3. Mix the wet ingredients. Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.

Step 4

4. Add dry ingredients. Almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.

Step 5

5. Add the blueberries. In a separate medium bowl, toss blueberries together with 2 tablespoons of oat flour. (This is to prevent the blueberries from sinking to the bottom of the cake while baking.) Fold coated blueberries into the batter.

Step 6

6. Bake the cake. Pour batter into the prepared pan. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. I know this is difficult but it’s critical (otherwise the frosting will melt and become a gooey mess!)

Step 7

7. Make the frosting. Beat together butter, powdered sugar, lemon juice and lemon zest together on high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with a few blueberries. Cut into 9 slices and enjoy!