Lemon Blueberry Zucchini Cake with Lemon Frosting (gluten-free)

Ana

says:

Hello! Can I sub almond extract with vanilla extract? I’m having hassle getting my fingers on almond extract in Spain…

Marie

replied:

I used vanilla extract on this and it tasted nice to me!

Sure after all, or be happy to omit. Almond extract simply tends to provide it a lemon-y almond taste.

Sarah

says:

Hello! This seems to be unimaginable and an ideal recipe for son’s 2 yr outdated birthday subsequent week. Any ideas into making cupcakes with the batter? Thanks a lot!

Hello Sarah! I haven’t tried it, however let me know in the event you do 🙂

Melanie

replied:

How did these end up as cupcakes? Had the identical concept for my son’s upcoming first birthday
- Kelsi
  
  replied:
  
  So nice! I made them into mini cupcakes and common sized. Excellent. So so pleased with how they turned out!!
  - Ah I’m so glad to listen to these turned out nice as mini cupcakes! How lengthy did you bake them for and at what temp?

Maddy

says:

Has anybody made with common flour? Almond flour is just too costly the place I stay.

Sadly no, I’ve solely examined this as is.

That is probably the most wonderful recipe I’ve ever seen. It actually seems to be and even sounds scrumptious. And actually its identify can also be very engaging.

Lynn Gurschke

says:

Hiya!

Appears to be like yummy!

Query- if I shred my very own zucchini ought to i squeeze out the liquid earlier than including?

Thanks!

Sure squeeze it out earlier than including it!

Allie

says:

This recipe is unimaginable!! The cake is insanely good by itself, and the frosting is an ideal pairing. Nevertheless, I believe I could have added only a bit an excessive amount of liquid as my buttercream frosting separated… it was nonetheless scrumptious!

So glad you liked it! Be at liberty so as to add some additional powdered sugar subsequent time to assist thicken it up 🙂

MK

says:

Can coconut butter be substituted for butter within the icing? This seems to be scrumptious!

I haven’t tried it however let me know in the event you do!

Krista

says:

One other winner! I’ve actually by no means been dissatisfied with any recipe I’ve made out of your web site. I made this cake precisely to your recipe. Completely moist. Not too candy. Pretty recent lemon style. Scrumptious summer season dessert!

Superb! So glad you liked it and glad you’re loving the recipes right here 🙂

Sarah

says:

This was a house run! I made it for my (non GF) household they usually liked it and couldn’t inform that it was gluten free. We ended up liking it higher with out the frosting however both means it’s scrumptious and an ideal means to make use of in-season produce. Thanks Monique!

Superb! So glad to listen to that 🙂

Brenna

says:

Superb recipe-very flavorful and moist! I used maple syrup as a result of I didn’t have honey and it turned out nice.

Excellent! Glad you loved!

Hello Monique! This cake seems to be wonderful! I’m gonna strive it for certain! Is it okay to make use of frozen blueberries? If that’s the case, ought to I cowl them with oat flour or not?
- So excited so that you can do this one! I believe it ought to work nice with frozen blueberries. I’d suggest coating them with the oat flour to forestall them from sinking. Hope you adore it!

Charlotte

says:

The cake was very dense, which may have been my unhealthy. The frosting is yummy. I had so as to add a bit a couple of cup of powdered sugar as a result of only one cup tasted like lemony butter, aside from that, it was fairly good. It didn’t end up like cake, I’d have renamed it lemon zuchini bread with lemon frosting, or one thing alongside the traces of that. However, all in all it was not unhealthy. It’s a good deal with and I’d make it once more!

As a result of it’s gluten free it is going to be extra moist than conventional truffles. I hope you preferred the frosting higher with a bit extra powered sugar!

Dorothy

says:

I used vanilla extract as a result of i didn’t have almond extract. It turned out great! I additionally put in much less honey than the recipe known as for and the feel was nonetheless tremendous moist! It’s just a bit much less candy however I most well-liked that since there may be frosting. 🙂

Excellent! I’m glad that labored out welL 🙂

Susanne

says:

An ideal cake! I wanted to sub frozen blues and it nonetheless turned out scrumptious! Thanks.

Excellent! Glad that labored out properly 🙂

Alex Torres

says:

Hey so is there an alternative choice to oat flour? Might I exploit common gluten free all objective flour?

Hello! I’ve a not on this throughout the weblog publish. You might strive an everyday 1:1 gluten free flour however simply word that I haven’t examined it myself 🙂

Claire

says:

Scrumptious! Cake got here out completely – not too candy, tons of taste and nice texture. Will likely be a brand new staple once I’m craving one thing non-chocolate.

Such an awesome, summer season dessert! Glad you liked it 🙂

Shannon

says:

Simply made this – my dad and mom & I liked it!!! Tastes like summer season. Straightforward to make, too. Solely drawback is ready till the cake is cool to frost it 😉

Superb! Glad everybody liked it 🙂

Trista

says:

This cake is SO GOOD. Since going gluten free a few years in the past, one in every of my favourite issues to do is trick my dad into consuming GF meals and realizing it’s nonetheless scrumptious! I made this for a household gathering two weekends in the past. He was suspicious of me placing blueberries right into a cake… he’s very conventional and all the time simply desires chocolate cake. Later within the night time, he mentioned, “I found one thing… your cake is definitely fairly good.” Love to listen to that however form of hate to share 😀 It was an enormous hit and I do know I’ll make it once more! I didn’t even make the frosting.. I discovered it was actually good plain.

Trista

replied:

Additionally – my mother didn’t have honey so I used maple syrup and it nonetheless got here out nice! I’ll undoubtedly strive with honey subsequent time to check flavors.
- Superb! So glad it was successful with everybody 🙂 and I’m glad the maple syrup labored out properly!

Arlee

says:

So scrumptious! I truly made this recipe into muffins they usually turned out nice (baked for less than 20mins). I additionally used much less honey (1/4 cup) and they’re undoubtedly nonetheless candy sufficient. Thanks for an additional nice recipe!

Jenn

replied:

Oh my gosh, nice concept. I’d need them in muffins for certain! I’m going to do this!

- Angelina
  
  replied:
  
  I’m dying to make this however my husband is allergic to almonds! I’ve made my very own hazelnut flour earlier than to make use of as an alternative. If I take away the skins and course of them for ages, couldn’t it work? I do know you haven’t examined this, however hoping a reader has.
  - It’s potential that which may work, however unsure! Let me know if you find yourself making an attempt it 🙂

Marija

says:

This cake is wonderful! So scrumptious, lemony and moist – an ideal mixture of flavours! And you’ll’t style zucchini in any respect! I additionally made it with out frosting as a result of I didn’t assume it was vital. Thanks a lot for this recipe, Monique 🙂

Excellent! So glad you liked it!

Jen Repenshek

says:

This cake is ideal! So flavorful and the feel is wonderful!

Cadence

says:

Everybody must make this cake, STAT! Shredding the zucchini is a ache within the booty however certain is price it. The cake is fluffy, moist and so fairly. The one factor I’d change subsequent time is depart off the frosting – it was a bit too candy for me.

So glad you liked it! And sure, nonetheless scrumptious with out the frosting or you may strive a easy glaze just like the one in this recipe 🙂

Jennifer

says:

Has anybody had success substituting for eggs with flax eggs?

Gina

says:

That is so scrumptious! My complete household liked it, and my husband nearly didn’t strive it as a result of he doesn’t normally like lemons. However one bike of my piece and he was transformed and went and received his personal. Thanks for an additional nice recipe! Additionally I used dried zest as a result of I didn’t have recent and it labored nice!

So glad to listen to that! Such an awesome dessert 🙂

I attempted out cake with the above recipe. The cake was very tender and attractive. Thanks.

Excellent! Glad you preferred it!

Cate

says:

Made recipe precisely as written however didn’t use the frosting so the toddlers may have some too. Pretty burst of lemon taste and really moist(I do know, not an awesome phrase). 😆 Including this recipe to my recipe binder the place all of my favorites stay. 👏🏼

Excellent! So glad to listen to that 🙂

Can I exploit frozen blueberries as a substitute of recent ones?

Sure, simply allow them to thaw a bit then coat in 2 tablespoons of oat flour!

Kayla Martin

says:

I made this for my 1 yo celebration. I ought to have realized lemon isn’t actually child pleasant. I made my very own almond flour out of sliced almonds and Ithink that made it denser? I’m unsure. Might you make your individual flour utilizing slivered almonds? I prefer it simply want it wasn’t so dense?

Retailer purchased almond flour is tremendous finely floor blanched almonds, so the skins are eliminated. The slivered almonds probably nonetheless had the pores and skin on and relying on how nice you floor them they could have made a way more dense flour. I’d recommend giving it a strive with a nice, blanched model!

Ashley S

replied:

Can you utilize a meals processor for the zucchini, or will that be “too” shredded? Attempting to gauge how skinny/small the zucchini items ought to be.
- That ought to work nice, Ashley! Simply ensure to actually squeeze out the liquid. Hope you take pleasure in this cake!

Allie

says:

This cake is unimaginable. So yummy chilly out of the fridge. Such a crowd pleaser. Will make time and again.

Completely! Glad it’s successful 🙂

Samantha

says:

By far one in every of my favourite AK’s recipes. Monique killed it with this one! So scrumptious and moist!

So glad you like this one!

Audrey

says:

oh my gosh I made this and it was AMAZING! sooo moist and scrumptious I couldn’t cease consuming it each time I handed via the kitchen. Buddies and fam even liked it they usually didn’t comprehend it was “wholesome”!!

So glad it was successful! Excellent deal with 🙂

Brenda

says:

My daughter made this cake for her birthday and it was superb. We actually loved the lemon and blueberry mixture. She made the vegan icing. We actually loved it.

So glad to listen to that! Excellent birthday deal with 🙂

Wow! I don’t bake a lot, however I do make a cake yearly for New 12 months’s Eve. This was my cake for 2020 (final night time). I used to be not dissatisfied as it is a great cake. The stability of blueberries and lemon is so good and the feel is ideal. I added additional lemon zest to each the cake and frosting as a result of I do know I’m “heavy on the lemon.” I additionally put bits of lemon zest on prime of the frosting when including blueberries to the highest—primarily as a result of I knew it might look good. My solely remark for enchancment is that the blueberries must be damp (from washing them) to ensure that the oat flour to stay to them. A minor change for subsequent time. And there can be a subsequent time. Glorious!

Superb! And nice tip with the blueberries. So glad you liked this one!

Liza

says:

Wowzer! So Ah-mazing!! LOVE! LOVE! LOVE! Consuming with out the frosting cuz…it’s “get in form January!!” De-LISH with out frosting for certain! It is a keeper! Questioning methods to get the calorie counts in your recipes although. I noticed it on this recipe however not on some others. Hm? Thanks for this wonderful sweetapolita!!

So glad you liked it! The diet is listed for all recipes besides my extra indulgent ones that are supposed to be a particular deal with 🙂

Helene

says:

Scrumptious cake nevertheless it did take me so much longer than 20 minutes of prep time. I made my very own oat flour within the blender after which sifted it in order that may very well be why. Good moist cake and never too candy. I substituted agave for honey and that labored out properly. The frosting is sweet however subsequent time I’ll make the glaze from the paleo lemon blueberry bread as a substitute

I’m glad you loved! And sure, making & sifting your individual oat flour will take a bit extra time 🙂 Nice concept to make use of the lemon blueberry glaze!

Jill

says:

I veganized this utilizing egg replacer, sugar as a substitute of honey, and vegan butter. I ended up including 1/2 cup of oat milk as properly due to the lack of liquids from the honey and egg.

The cake was a bit dense (most likely due to all my substitutions) and extra like a muffin, however the taste was 100!!

Extremely suggest making this. I’m certain if made with no subs it might be even higher. I’ll undoubtedly make once more 🙂

I’m glad it nonetheless labored out! 🙂

Mary Lucky

says:

My go-to dessert! It’s addicting 😋

Nicole

says:

The cake was wonderful! A should strive! The consistency of my icing didn’t end up sadly as a result of I ran out of butter, so I ate the cake “bare”. I liked it. And I’m certain the icing took it to the subsequent stage. Thanks AK!!

Nonetheless scrumptious! Glad you loved 🙂
- Mk
  
  replied:
  
  Have you ever tried utilizing cream cheese as a substitute of butter?
  - I haven’t, however let me know in the event you strive it!

Elissa

says:

This cake is every little thing!! Soooo satisfying! More often than not I depart the blueberries out bc my 3 yo “doesn’t like smushy fruit” however the cake is simply as unimaginable with out!

Angela

says:

Two of my most favourite issues in a single dish …. what’s to not like🤷‍♀️ Nice recipe for blueberries & lemon, turned out so properly, actually tasty & scrumptious 😋 I by no means talked about that they had zucchini in, you’d by no means know !!

Kathryn

says:

Wow! Scrumptious cake! The lemon taste is ideal and it’s so moist! The frosting was very tasty, although I believe the cake can be good even with out it! Undoubtedly making this once more! Has anybody ever tried to double the recipe?

So glad you liked it! And undoubtedly! Be at liberty to bake in two 9 inch pans or one 9×13 inch pan.

Emily

says:

DELICIOUS! Made this as a meal-prep snack to final me all through the week however have already eaten a 3rd of it … can’t cease!

Mary

says:

This recipe caught my eye with three of my favourite flavors, lemon, blueberry and zucchini. Whereas I exploit zucchini the entire time, I by no means baked with i, so I used to be curious to know if I needed to peel it earlier than shredding. I by no means peel zucchini within the dishes I exploit it in however baking could also be totally different. Is looks as if a easy concept, however after scanning the lengthy directions quite a few occasions I lastly gave up and moved on. It ought to be both within the directions or within the ingredient checklist (peeled/not peeled). Not everybody is aware of.

Rosalind

replied:

Can I exploit complete almond flour as a substitute of blanched almond flour for this lemon blueberry zucchini cake?

Trudy

says:

Might I exploit solely almond flour? Can also I sub the oat flour for tapioca flour with the blueberry step of the recipe?

I wouldn’t suggest utilizing solely almond flour – sorry! The feel can be a lot totally different. Sure, you may toss the blueberries in some tapioca flour!

I attempted the Lemon Blueberry Zucchini cake. To decrease the fats content material I didn’t frost it. As an alternative I mixed 1/4 c. sugar (or evap cane sugar) with 1 tsp. lemon zest and 1/4 c. sliced almonds and sprinkled it over the batter earlier than placing within the oven. I used to be impressed with the feel of the cake and it had simply the correct amount of sweetness. I discovered the flavour of the almond extract odd on this, so the subsequent time I believe I’ll use lemon extract as a substitute to spice up the lemon taste.

Excellent! And sure be happy to swap the extract in the event you’d like 🙂

Cali

says:

Finest ever!!! So good.

Thanks a lot for sharing the recipe for this Lemon Blueberry Cake. My sister and I had a good time and the cake was simply delectable!

Completely! Glad you each loved!

Erin

says:

This cake is so good! I made it for me nevertheless it was my youngest canines first birthday so I let each of my canines have a slice with out frosting. The birthday woman liked it and my different one is so choosy he let her eat his slice too which I believe is so humorous bc it’s so good. I do not know why he didn’t prefer it!

Haha adore it! Glad it was successful 🙂

Jenel

says:

Superb! Such nice flavour, tremendous moist, and the right spring flavours!

Completely! Glad you loved!

Katelyn

says:

Superb!!! I’ve made this earlier than following the recipe to a tee and it was wonderful. I made it once more at this time and wanted to make some changes for my friends. I subbed monk fruit sweetener for honey after which added 1/4 cup of almond milk and it was scrumptious!!! Monique’s recipes are all the time successful

I’m glad that labored out properly! Such an awesome dessert 🙂

This seems to be nice and I guess it tastes higher however….It says it makes one 9inch cake and a serving is 1/16 of mentioned cake for six.62 web carbs. So the pictured piece of cake is 4 servings or 26.48 web carbs since what’s proven is 2 layers and appears to be a couple of 1/8 slice of a 9 in spherical. So over a days price of carbs for many of us. Am I simply being a downer right here or a realist?

Hello! This cake serves 9, and the diet data is given as serving 9. It’s meant to be a dessert, and everybody’s dietary wants are totally different 🙂

Andrea

says:

This was scrumptious!! Thanks for an additional wonderful recipe!

Completely! Glad you loved!

Julie

says:

Thanks a lot for making and sharing this recipe! It was scrumptious, and I believed that it was an awesome stability of candy and lemony. I believe that I’ll make it for dessert for my mom who’s gluten free. It’s nice to have a gluten free choice that everybody can take pleasure in.

Completely! Hope she loves it!

Jess

says:

Made this for my sisters, mother, and grandma for Mom’s Day they usually all liked it! I like something lemon, however the blueberries and zucchini introduced this to a complete new stage, so good! I did swap the oat flour for 1:1 gluten free flour (identical quantity) as a result of I used to be making this for somebody who’s gluten delicate and I didn’t have GF oats. It got here out fantastically. One other keeper, printed and added to the recipe binder 🙂

I’m glad that flour swap labored out properly! Such an awesome spring deal with 🙂

This recipe is simply excellent !. Thanks a lot for sharing. I’ve already tried it out and everybody was impressed. Cherished it.

Superb! Glad you loved!

Molly

says:

This was actually good! It tastes like a muffin cake greater than an precise cake — undoubtedly not too candy. Two of us ate the entire thing in 2.5 days. I skipped the frosting and as a substitute made a easy glaze of powdered sugar and lemon juice and it was improbable. Adopted the recipe to a T in any other case. Will certainly make once more and can strive these in a muffin tin for simpler on the go breakfast.

Glad it was successful! Nice concept with a bit lightened up glaze 🙂

Sarah

says:

I made this twice final summer season and so excited to make it once more this yr! It’s completely mild however wealthy and recent! I adopted the recipe as written and it turned out scrumptious, I had by no means used zucchini in baking earlier than and I used to be anxious nevertheless it actually makes for a moist cake!

I can’t wait so that you can make it once more, Sarah! So glad you liked it 🙂

Such a pleasant summer season Sunday deal with 🙂 The scent whereas it bakes up is gorgeous. Thanks for this! Ended up baking this in a loaf pan which can not have been the most effective concept however we ended up okay! I baked it 25 minutes after which coated the highest with foil and baked an extra 30. I didn’t make the frosting, a part of out of laziness and half as a result of I don’t actually take care of frosting. May make a fast glaze with powdered sugar and lemon juice, however actually most likely will find yourself consuming it as is. Additionally would echo earlier feedback round tossing the blueberries with flour whereas they’re nonetheless damp from being washed. 1 tbsp flour was sufficient for that objective.

So glad to listen to you liked this one, Olivia! And sure nice tip about tossing the blueberries in flour 🙂

Monica

says:

That is one in every of my favourite recipes ever! It’s so scrumptious even with out the frosting. I’ve achieved with cupcakes and buttercream, as bread, as a cake with buttercream too – simply too good!

YAY! These are nice variations–glad they labored out for you!

Nancy

says:

Love this zucchini lemon blueberry cake!! Solely concern for me is the quantity of sugar…however as a deal with it’s nice!!

So glad you’re having fun with it, Nancy 🙂

Michelle

says:

Wow!! This cake was so wonderful!! I veganized it and used a flax egg and maple syrup. I didn’t use the frosting however as a substitute made a lemon glaze. It’s was successful at my social gathering!

Nice to listen to these swaps labored and that you simply liked it!

Alysha Kato

says:

So scrumptious with simply the correct amount of candy! My husband dug into it too quick for me to make the frosting for it, nevertheless it’s nonetheless tremendous tasty as extra of a bread state of affairs than cake. Will certainly be making this once more!

Oh YAY, so glad you guys each liked it 🙂

Olivia

says:

This was such successful! It’s beautiful and moist and has nice lemon taste. Usually I normally skip almond flour pastries- however this was so tasty!! I didn’t have almond extract so I simply used a double measurement of vanilla extract and it labored rather well. This can be my go to dessert any further! Really easy!

So glad you liked it, Olivia! And sure, completely nice to go away out the almond extract 🙂

Neela

says:

Hello! This seems to be attractive! I discover eggs within the recipe and I’m vegan. Might I exploit chia or flax eggs as a substitute or does that change the moisture/texture of the cake? Thanks!

Hello, Neela! I haven’t tried them however I consider that flax eggs ought to work nice in right here!

Jessica

says:

New fave! I like this recipe, my daughter and husband couldn’t consider that there was zucchini concerned 🙂 I didn’t use the frosting because it was candy sufficient for me. Will certainly make once more!

So glad you guys liked it! And sure, completely nice to go away the frosting off–the cake is scrumptious as is 🙂

Oriana

says:

Wow! I baked this cake as soon as for myself—pandemic blues—and simply made it once more for an out of doors gathering. I obtained extra ohs and ahs and what an awesome cake than I ever have on a dessert. This cake is so good with a stunning stability of flavors and, after all, all of the lemon is heavenly. I comply with the recipe precisely as written which is uncommon for me. Subsequent time I MAY add walnuts.

Oh YAY, I’m so glad that everybody liked it!! And yumm walnuts can be delish in right here. Thanks for sharing this overview 🙂

Rebecca

says:

I’ve had my eye on this recipe for awhile, and I’m glad I attempted it. Scrumptious! I needed a powerful lemon taste so I used the zest of 4 lemons (my lemons had been additionally small) and about 7 TBS of lemon juice. Got here out so properly! And the frosting is wonderful! I minimize it into 12, and the items are big. There’s solely 2 of us in my house, so I did a flash freeze of the cake items after which wrapped them in plastic wrap and saved them within the freezer in an hermetic container (frosted and every little thing). They defrosted properly with out loosing any style or texture. Thanks for the recipe!

Blissful you had been lastly capable of strive it, Rebecca! So glad you liked it. And sensible job freezing every little thing–you’re a professional! 🙂

Lisa

says:

Oh my yum! I omitted the icing within the recipe and made this as a particular final day of faculty breakfast! It was liked by all and we will certainly be making this time and again! Perhaps subsequent time we strive with the icing since I may see that might push this recipe excessive!

Aw yay, so glad everybody liked it!! Can’t wait so that you can strive it with the icing subsequent time 🙂

Heather

says:

I made this cake as written and completely liked it – moist and scrumptious. Didn’t get to creating the frosting earlier than the cake was devoured. I could attempt to scale back the honey subsequent time to scale back the sugar for well being causes.

Heather

replied:

I forgot so as to add a ranking! 5 stars!!!

So glad you liked it, even with out the frosting! And I believe it ought to be nice to scale back the honey a bit 🙂

Sarah

says:

Hello!! Making this for a Fourth of July social gathering! It’s an enormous crowd….questioning if I may double and put in 9×13, or ought to I make two 8×8’s? Thanks!!! Can’t wait!

Hello, Sarah! Ooh what a enjoyable social gathering dessert! I believe both of these would work simply nice 🙂
- Sarah
  
  replied:

Amanda

says:

Really easy and scrumptious!

Woohoooo! So glad you liked it, Amanda 🙂

Nancy Choat

says:

I wish to see the recipe utilizing common all objective flour & not oat flour and many others. Not everyone seems to be vegan, gluten free lactose free and many others and many others
🤗

Hello, Nancy. I’ve discovered that oat flour works rather well in right here, and it’s pleasant for my GF readers. It’s tough for me to check so many ingredient choices for every recipe, however you’re welcome to strive all objective flour in the event you’d like!

Elly

says:

This was unimaginable! Needed to shock my husband tonight as a result of he had a tough day at work. We couldn’t look ahead to it to totally cool. It smelled too good. Solely adjustments was vanilla extract as a result of I didn’t have almond and I did 2 Tb of lemon juice within the frosting as a result of I didn’t wish to waste the additional juice. It barely melted into the cake and was so scrumptious. My children try to persuade me they’ll have a second piece as a result of it’s wholesome with blueberries and zucchini 😆

Oh yay!! So glad you guys are all obsessive about this one! The additional lemon juice sounds so yummy 🙂

I made this for a get-together and shared a bit with my neighbor who mentioned, “Jenny, that is the most effective gf/vegan factor you will have ever made!” It’s a winner, and I particularly liked the brilliant taste of the frosting. I used Miyoko’s butter. Thanks!

Oh I’m SO thrilled to listen to that! Yay!! Glad to listen to the Miyoko’s labored properly, too 🙂

Ashley

says:

This was wonderful! Rave opinions from associates. S

Aw yay!! I’m so glad everybody liked it!

Mk martin

says:

This seems to be wonderful! Thanks! Can arrowroot deliver substituted for the oat flour? My daughter is paleo and might’t eat any grains.

Hello, there! I’ve by no means tried arrowroot in right here so I can’t make certain, sorry! Let me know in the event you strive it 🙂

Kate

says:

I baked this with fully all objective flour as a result of it’s all I had and I kinda needed to see what would occur. The flavour is EXCELLENT – it tastes superb. That being mentioned – it got here out as extra of a bread-y/scone texture. My husband devoured a slice – it does style wonderful. It simply isn’t “cake” (I nonetheless give it 5 stars as a result of I went my very own means from the recipe). I added a bit extra lemon to the frosting as a result of we just like the chunk.

So glad to listen to you guys loved it! The flour you utilize undoubtedly makes a distinction, in order that’s why the AP flour made it extra dense!

Chloe

says:

I work on a blueberry farm so all the time have heaps of blueberrys to go round. That is my favorite baked means to make use of blueberrys. Actually so good.

Talya

says:

This was superb! I used common flour as a substitute of oat trigger its all i had so it most likely modified the consistency a bit. And that i used rather less honey since its all i had and nonetheless cane out delish and candy sufficient!

Kira

says:

Made this, this week and it was INCREDIBLE! My husband even went again for seconds. I’ve not been consuming sugar the previous few months so the icing was tremendous candy to me, however the cake doesn’t even want that to be good. Once I make it once more I’ll nonetheless be making the icing, however extra for my husband than for me.

Alyssa

says:

This was AMAZING!!! My household liked it and that i handed it on to many associates. I’ve an almond allergy so changed with vanilla extract and pecan flour and it was excellent. Can’t wait to make time and again!!!

Inna

says:

OMG! Sooooo good! Adore it! I believe I might want to disguise someplace trigger I don’t wish to share this cake. I’m not a baker and it turned out excellent… One other factor I like about it that it’s so fast to make.. No want for 10 totally different bowls and spoons ans devices. 😋 ⭐⭐⭐⭐⭐

Kristin

says:

First time making a zucchini cake and this one was really easy and SO scrumptious. Made with precisely the components listed and it was wonderful! Will certainly be making once more sooner or later.

Beth

says:

LOVE these! Straightforward to make. Will likely be making once more quickly🙂

Shauna

says:

I simply made this and it must be one in every of my favourite truffles. It’s so moist and the combo of lemon and blueberries is perfection. It truly doesn’t want the frosting, however the frosting simply makes it that a lot better.

Julie

says:

A tasty and moist cake! Undoubtedly tastes kinda wholesome however remains to be tremendous satisfying. I made 9 muffins as a substitute of utilizing a pan 🙂

Good! Nice concept to show it into muffins, glad you liked it 🙂

Jenn Y

says:

This cake is scrumptious and soooo simple! It’s not tremendous candy and desires the icing. Subbed strawberries as I didn’t have blueberries and it was nice!

Ooh enjoyable concept to make use of strawberries! Glad that you simply liked it, Jenn 🙂

Wow! I used to be searching for the right GF lemon blueberry cake for a celebration this weekend and this DELIVERED. I like that it known as for zucchini too. The right summer season cake. Not too candy (I did 1/3 cup maple syrup as a substitute of honey) and ideal balanced texture. I made a easy glaze for the highest with powdered sugar and lemon juice. Topped with extra blueberries. That is going to be a go-to deal with, I can inform already. And I can’t wait to strive extra of your recipes. That is my first time in your web site. Thanks a lot!

Superb! I’m so glad you liked it, McCall!! Thanks a lot for the overview! Can’t wait so that you can strive extra, too 🙂

Joanne

replied:

Thanks for sharing success with lowered quantity of maple syrup! I hoped there was a option to minimize the sugar – and hate having to throw out a catastrophe. Going to strive.

superior suggestions!

Kay

says:

Made this one for the primary time. Very yummy cake! Stunning and moist!
I used regular Almond flour, not the blanched one. Was nonetheless simply pretty much as good.

Thanks for this informative recipe pricey , i put together this cake on my mother celebration by personal and everybody within the social gathering like that alot.

Muffins are the most effective present which contribute happiness in any special day of life, my spouse has very keen on truffles, so on my upcoming anniversary i plan to make cake for her, After studying your weblog i put together this anniversary cake for loving spouse. and guess what this cake make my anniversary extra memorable.

Olivia

says:

This recipe rapidly grew to become a staple for me! Little work, massive reward. I’ve used sorghum flour instead of oat and frozen berries (nonetheless coated within the flour) and it labored completely.

what a scrumptious combo I liked it. this was very tasty to eat and provides a freshness. additionally very simple to make. Thanks for sharing this…. maintain going

This cake recipe superb. very scrumptious to eat and vey simple to make I loves it.

Yay! I’m so glad you liked it, Manvi 🙂

Thanks in your lemon blueberry zucchini cake. Actually tasty, Good recipe, Thanks for sharing. please share totally different cake recipes.

Thanks

Glad you adore it! Heaps extra truffles right here.

Helpful article..
Thanks for shared

Wow such new recipe you will have shared right here .
Thanks for sharing.

Cherished the Recipe!. Thanks for sharing.

I’m so glad you probably did! Thanks, Marcus 🙂

Wendy

says:

Thanks for this improbable recipe- it turned out splendidly! A particular ‘make once more’… bookmarking it proper now. I added 1/4 C melted butter, used maple syrup as a substitute of honey and the cake is tremendous moist and fluffy. Can not inform it’s gf and that may be a big deal to this “gf-under-protest” foodie. I made a glaze as a substitute of frosting. (simply lemon juice and powdered sugar) for private desire. You might be wonderful and your recipes are the most effective!!!!

Aww thanks, I’m so glad you adore it + my different recipes!! ❤️

Brianna Walsworth

says:

Are you able to sub the oat flour for coconut flour?

I don’t assume the feel can be nice, sorry to say, however I haven’t examined it so unsure! I linked directions for making your individual oat flour within the weblog publish, or all objective flour or a gluten free 1:1 flour may work 🙂

Erica

says:

These had been so scrumptious and ideal for Spring! That lemon icing was too good!

I made this yesterday and it was scrumptious! Thanks for cheering us up!

On a scale from 1 to 10, you’re an 11. I actually recognize, you written properly and useful weblog for these concerning truffles. Wanting ahead for extra!!

Joanne

says:

Thanks for having an almond flour model of zucchini bread!! (and plenty of nice wholesome recipes-love your emails!!!) I’m desperately making an attempt to maintain to a low carb food plan for a number of well being causes however there’s one factor I can’t appear to search out a solution to and hoping you may assist. Can I scale back the quantity of honey? I get that honey has extra liquid than sugar so I’m assuming I have to possibly improve the liquid. Any options??

Hello, Joanne! So excited so that you can do this one 🙂 I haven’t examined decreasing the honey however you could possibly minimize it in half and add in a pair tablespoons of milk (any variety). Let me know in the event you strive that!

Lemon, blueberry and zucchini – what a stunning mixture. I’d definitely love to do this at house sometime. Thanks.

Mallory

says:

My new favorite cake recipe! My two toddlers devoured it additionally!

YAY! I’m so glad you’re all loving it! ❤️

Monica

says:

That is one in every of my prime favourite recipes!

Alexandria

says:

I made this for breakfast for my children and it was wonderful!! I wanted to make a double recipe to feed everybody which meant a cup of maple syrup. With meals costs how may I substitute that?? A combination of oat milk and dry sugar to equal a cup, that means I’m including sweetness and moisture??

I’m so glad you liked it! I haven’t tried that nevertheless it may work? Not completely certain, although, sorry! Let me know in the event you strive it 🙂

M

says:

I’ve been eager to make this recipe for some time. I used to be thrilled that it tasted pretty much as good as I hoped it might be! The lemon frosting is every little thing! Great texture and a refreshing taste for a summer season dessert.

I’m so glad you lastly tried it and that it turned out wonderful!!

Amy

says:

This seems to be unimaginable and I need to make it now!! I solely have frozen blueberries…do you assume these would work out okay? Thanks!!

Hello! I believe it ought to work nice with frozen blueberries. I’d suggest coating them with oat flour to forestall them from sinking.

Smyth

says:

Are you able to make this with out blueberries for a lemon solely cake?

Undoubtedly! That ought to work completely nice 🙂

Michelle

says:

I made this scrumptious cake however swapped the eggs with flax eggs. The cake itself is just not too candy which I favor. I additionally used retailer purchased frosting from Complete Meals and added the zest of 1 lemon and a number of other spoonfuls of lemon juice. This may undoubtedly be within the rotation of treats in our home, it’s so good!

Jonie

says:

This cake was perfection! Simply the fitting candy to bitter style for a refreshing summer season dessert. Typically gluten-free recipes disappoint with too flat or too moist cake. This one got here out nice! I’ll make this one time and again!

A useful tip I’ve discovered is to let gluten-free flours sit for 10 or quarter-hour after the moist components are added. That helps any gf recipe.

Made this recipe sine i had zucchini and needed to make one thing totally different. i all the time bake with almond flour so this was simple for me to determine.
I grinder buckwheat flakes to switch oat flour and used coconut nectar (1/4 cup) as a substitute of honey, and actually it style nice w/o frosting (an excessive amount of sugar)
Actually glad and can make it once more!!

So glad these swaps labored out properly! Excellent dessert 🙂

Lori

says:

I like to bake and had additional zucchini so I had to do this recipe. I introduced this cake to work. Everybody liked it! They informed me it was the most effective truffles I’ve delivered to work. Thanks for the recipe.

Eliane

says:

One other nice recipe by bold kitchen! I didn’t make the frosting bc I don’t eat dairy and don’t like all of the unhealthy components in vegan butter, however has anybody tried with coconut oil? Even with out the frosting the cake and a bit much less honey it was Delish. Cherished the style of the combo of lemon and blueberry and the clear components.

So glad you loved it, Elaine! I wouldn’t suggest coconut oil within the frosting (it’ll be greasy) however you may possibly strive a plant-based cream cheese frosting? I haven’t examined one, however simply an concept!

Taylor

says:

Love this recipe! Adopted recipe precisely. Nice for dessert, breakfast, or with that afternoon pick-me-up espresso. My sweets-picky Husband liked this zucchini cake as did my 2.5 yr outdated toddler. Extremely suggest!

So glad the entire fam liked it! Thanks, Taylor!

Ashley

says:

I adopted this recipe precisely and it’s completely delish! I like that it’s not too candy. I don’t usually bake GF so this was a primary for me. I’ll undoubtedly be making an attempt extra GF recipes sooner or later! I additionally love the best way the recipe is written and damaged out by merchandise. It’s so simple to comply with. Love, love, love Formidable Kitchen recipes!

Natalie M.

says:

My complete loves this recipe!! Was capable of sub common flour for oat flour, it nonetheless turned out nice!

So glad to listen to that!! Blissful it turned out wonderful ❤️

Wendy

says:

Thanks for an additional nice recipe! Turned out so good.

Undecided what occurred however my cake got here out fairly moist 🙁 Tastes good although. Perhaps i’ll put it within the fridge/freezer and see it if corporations up a bit extra.

Sorry to listen to that! Did you squeeze out ALL of the moisture in your zucchini?

Among the finest recipes I’ve discovered for the making of lemon blueberry zucchini cake. Maintain it the great job.

Thanks a lot! Blissful to listen to you’re loving this recipe, Ravi.

Carrie

says:

I made the cake a couple of month in the past and it’s amazingly scrumptious! I wish to make it once more tonight however do not need any zucchini, what do you assume I may use a a alternative? Carrots? I stay out of city and received’t make it to the grocery retailer in time.

Thanks.

2023-01-17 04:21:01WP_Comment Object
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[comment_content] => I liked it!!!
Very simple to make, didn’t change any components or quantities solely swapped butter in icing for cream cheese.
Complete household loved the cake, very moist however not cloggy,
Will defiantly make it once more
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Elena

says:

I liked it!!!
Very simple to make, didn’t change any components or quantities solely swapped butter in icing for cream cheese.
Complete household loved the cake, very moist however not cloggy,
Will defiantly make it once more

2023-03-06 21:13:43WP_Comment Object
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[comment_content] => This cake is unreal, and comes collectively tremendous rapidly. the feel, taste, every little thing is simply excellent. I added about 1/2 teaspoon of almond extract and possibly a tablespoon of Greek yogurt to the frosting so as to add taste and minimize the sweetness a bit.
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raney

says:

This cake is unreal, and comes collectively tremendous rapidly. the feel, taste, every little thing is simply excellent. I added about 1/2 teaspoon of almond extract and possibly a tablespoon of Greek yogurt to the frosting so as to add taste and minimize the sweetness a bit.

Kerry

says:

Megan

says:

So good and recent! Excellent for spring and Easter. Everybody liked it 🙂

Yay! I’m so excited this recipe is successful!

Sandra

says:

This has very nice taste. I’m not certain what occurred to mine, however I baked it for 50 minutes after which I lastly sliced it in half lengthwise and baked one other 20 minutes to get it cooked via the center. Good frosting and the blueberries on prime give an awesome pop of taste that shouldn’t be skipped. I recognize your yummy and wholesome recipes!

Attention-grabbing, I’m not certain what may need occurred. What kind of pan did you utilize? Glad it turned out for you although ❤️

Lina Mizzi

says:

I made this cake it got here out actually moist I made it with out the frosting and it was nice I’m going to make it once more tomorrow .I used to be questioning with out the frosting what’s going to the dietary worth be? since there is no such thing as a frosting I think about the sugar worth can be much less? I put much less then half a cup of honey and nonetheless was candy sufficient for me.

Hello Lina – So glad to listen to you’re loving this recipe. Sure, the sugar can be much less with out the frosting, you may add it to a dietary calculator for the right data!

Kelly

says:

Was shocked that there wasn’t coconut oil or butter. I believe it may gain advantage. Tasted egg heavy. Adopted instructions. Love all the opposite recipes!!!

Undecided what may need gone improper, they undoubtedly shouldn’t have tasted like egg.

Nameless

says:

Are frozen blueberries okay?

I believe it ought to work nice with frozen blueberries. I’d suggest coating them with 2 tablespoons of oat flour to forestall them from sinking. Hope you adore it!

Rachel

says:

So scrumptious! The cake is moist and simply so fairly. Can’t wait to strive the orange cake recipe!

I’m thrilled to listen to you liked it, Rachel!! And YES omg you might want to strive the orange zucchini cake ASAP 😍

Marian

says:

This sounded scrumptious, was really easy to make, freezes rather well…however…most of all, is sooo scrumptious!!!. Thanks
I solely not too long ago discovered your web page and adore it.

Yay! I’m so glad you’re right here and having fun with this recipe!

Lauren D

says:

I did choose your individual blueberries that I actually needed to make use of in a dessert! I’ve additionally been on a lemon kick these days so this recipe was simply what I needed. I ended up doubling the cake recipe and placing it in 2 spherical pans with the intention to make a layer cake. It’s so fairly and scrumptious! I didn’t have the oat flour so l used common flour together with the almond flour and located no concern. I additionally subbed vanilla extract for almond.

I used to be anxious there can be a powerful zucchini style however like different feedback mentioned it isn’t in any respect! It’s beautiful lemon with recent blueberries. Lastly, I normally attempt to keep away from frostings which might be predominantly a bunch of powdered sugar as they’re normally too candy for me, however paired with the hardly there sweetness of the cake it was an ideal match for my part!

Scrumptious! I’m so glad you’re loving this recipe and it turned out nice for you. Recent picked blueberries are the most effective for this recipe 🫐

Danielle

says:

Superb! It’s the excellent summer season cake. Moist, vibrant. And comes collectively so properly. Adopted the recipe precisely as written and it was great. Will certainly make this on repeat.

One Q, I made it in an 8×8 as outlined. Can it even be made in an 8 inch spherical?

Can’t wait so that you can share extra scrumptious truffles!

Yum! I’m so glad you’re loving this recipe and it turned out nice for you, Danielle. I haven’t tried it in an 8in spherical, however I assume it might work simply nice. Let me know the way it seems!

Ellen

says:

For years my late mom made every little thing along with her big zucchini crop every year— nothing got here near this scrumptious, moist cake! Brava

The right means to make use of up a lot of zucchini! So glad you loved 🙂

Angie

says:

I didn’t use the frosting however this recipe is wonderful! The household liked it!

MKB

says:

Very tasty! I shared with my coworkers and I solely heard optimistic feedback between mouthfuls! I like how the oats and almond flour maintain the cake collectively – extra so than utilizing common flours in different recipes.

YUM! So glad this recipe is successful for everybody 🙂

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[comment_content] => A cross between blueberry muffin and blueberry pie. Omg. This dessert is to die for. I’m refined sugar free and gluten free, so I used to be glad that the one sweetener was honey, which I minimize in half. It was delectable. And guilt free! And it’s wholesome with zucchini, proper? =)
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Nameless

says:

A cross between blueberry muffin and blueberry pie. Omg. This dessert is to die for. I’m refined sugar free and gluten free, so I used to be glad that the one sweetener was honey, which I minimize in half. It was delectable. And guilt free! And it’s wholesome with zucchini, proper? =)

Nameless

says:

I came across this recipe as a result of I wanted to make use of some zucchinis I purchased – and I had by no means used them earlier than in baking! I took one other reviewer’s suggestion and made them into muffin and baked for 20 minutes. I may have eaten all 12 muffins in a single sitting – THE finest muffins I’ve had in a really very long time. Not too candy, very moist, the lemon/lemon zest is essential. Like many, I didn’t make the frosting, and it was simply excellent. Wanting ahead to making an attempt many extra of your recipes.

Ahh that is critically the most effective! I’m so glad you’re loving this recipe and the muffins turned out nice for you.

Rosanne Kilcullen

says:

Hello, this seems to be scrumptious! Can you utilize frozen blueberries for this recipe?

Nameless

says:

SO DELICIOUS, CRAZY ADDICTING.

Ah! I’m so glad you’re loving this cake + frosting, such a scrumptious deal with 😍

Jennifer L

says:

AMAZING!!!!!!!!!! Completely unreal – good work! Made if for a birthday and it got here out fantastically. Thanks!

Delish!! Glad this cake is successful, Jennifer ❤️

Liz

says:

Hello! I like this cake a lot. I’m going to make it into common sized cupcakes. Any options on temp and prepare dinner time?

Hello! I’d maintain the baking temp the identical however begin at 18 minutes to see how achieved they appear. Watch fastidiously in order that they don’t overbake!

Nicole

says:

Really one in every of my favourite recipes – nutty, almondy, lemony, and simply the fitting stage of sweetness.

Completely! So vivid and scrumptious 🙂

Asa

says:

I’ve been wanting to do this lemon blueberry zucchini cake for ages and I lastly did at this time. Let me let you know I’m SO glad I did. THIS CAKE WAS SO DAMN GOOD!!! Finest gluten free cake I’ve ever had, and it’s even good for you, too!! Thanks for all you do, I like Formidable Kitchen!!!

Superb!! So glad you liked it!

Donna barr

says:

Can I sub frozen wild blueberries?

Certain! I’d suggest thawing them and draining off any liquid beforehand.

Nameless

says:

Lillian

says:

This recipe is excellent! It’s so flavorful and moist. I’ll undoubtedly be making it once more. I made a easy lemon icing with powdered sugar and recent lemon juice. Even a dusting of powdered sugar can be nice in the event you don’t need the lemon frosting. Thanks!

Love that! Such an awesome deal with for spring and summer season 🙂

Toni Trainor

says:

I want I may provide you with an sincere opinion in your great trying blue Betty zucchini cake however the recipe defeats me. I’m English….sorry & cannot make head nor tail of your measurements of components. I went on to google for assist. Undoubtedly confused. Com. In know I’m 86 however not senile. I can purchase spoons & cups in native shops however they don’t let you know what sizes of cups or spoons on the gadgets I purchase. Almond flour. Is it floor flour.
Oatmeal Flour I’ve foundthe oatmeal however can’t measure it. I can perceive metric & kilos & ounces however sticks of butter I’m misplaced.
I’m not criticising you however the worlrld is not only America. your nice reccipies should not out there as a result of we aren’t on the identical web page. Any options. as to a soloution. I do know I’m lacking out. Toni T. You .

Hello Toni! We’re working to manually add metric measurements to all of our baking recipes right here. Thanks a lot in your persistence as we maintain engaged on this!

Melissa

says:

Completely scrumptious!! Thanks!

Rebecca

says:

I normally don’t have any drawback following recipes however man I actually messed this one up. 😭 I knew it was going to be unhealthy when my batter was like a bread dough… Does this imply I simply used an excessive amount of flour do you assume? The flavors had been all there, actually it nonetheless turned out scrumptious, however I’m misplaced! Questioning if I simply packed in means an excessive amount of almond flour. I did substitute AP flour for oat. At 30 min my cake was gooey within the center and had jagged, crispy peaks on prime. I attempted to avoid wasting the batter with extra honey and lemon juice nevertheless it simply turned out so bizarre. I’ll need to strive once more.

Hello! I don’t suggest substituting the oat flour for an additional flour – that’s probably what modified the feel!

Bettianne

says:

That is one in every of my favourite truffles and I make it typically. It’s fast, simple and scrumptious. I’ve lots of cherries and I’m impressed to make a cherry almond model. My query is, is the lemon juice solely used for flavoring or does it additionally activate the baking soda? Do you assume 1 teaspoon can be sufficient?

That sounds wonderful! The lemon juice additionally prompts the baking soda, so I’d suggest sticking with the recipe as written for the bottom of the cake.