Name: Lemon Blueberry Zucchini Cake with Lemon Frosting Delight
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 cup shredded zucchini (squeeze out excess water); 2 eggs (provide structure and moisture); 1/2 cup honey (natural sweetener); 1 tbsp lemon zest (enhances flavor); 1/4 cup lemon juice (freshly squeezed); 1 cup almond flour (no substitutes recommended); 1 cup gluten-free oat flour (can swap with regular flour); 1 tsp baking soda (key leavening agent); 1/2 tsp salt (balances sweetness); 1 cup fresh blueberries (toss in oat flour to prevent sinking); 1/2 cup butter (or vegan alternative); 2 cups powdered sugar (adjust sweetness to taste); 1 tbsp lemon zest for frosting (boosts lemon flavor); 2 tbsp lemon juice for frosting (freshly squeezed)

Jump to Recipe Print Recipe

As the sun begins to warm the air and flowers bloom, there’s nothing quite like the comforting smell of baking wafting through the kitchen. Today, I’m excited to share my latest creation: Gluten-Free Lemon Blueberry Zucchini Cake with Lemon Frosting. This unique cake takes advantage of seasonal ingredients, blending fresh zucchini and juicy blueberries for a delightfully moist treat. It’s a perfect option for those looking to indulge without the guilt, as it’s naturally sweetened with honey and free from gluten. Plus, the vibrant citrus flavor from the lemon frosting adds an irresistible zing that will brighten anyone’s day. Whether you serve it as a charming dessert or a satisfying snack, this cake is sure to become a favorite. Are you ready to bake something truly special?

Why Is This Cake a Must-Bake?

Moisture and Flavor: The combination of zucchini and blueberries not only keeps this cake incredibly moist but also infuses it with bursts of flavor. It’s a delightful way to enjoy healthy ingredients without sacrificing taste!

Easy to Make: This cake is perfect for home bakers of all skill levels. Just combine, mix, and bake—no fuss, just deliciousness!

Gluten-Free Delight: Using almond flour and oat flour means everyone can enjoy this cake, making it an inclusive treat for gatherings, as seen in my other recipes like Blueberry Cake Donuts and Zucchini Coffee Cake.

Versatile Variations: Feeling adventurous? Swap out the blueberries for raspberries or strawberries to create your own fruity twist.

Perfect for Any Occasion: Whether it’s a summer picnic or a cozy afternoon tea, this cake stands out as a showstopper. Pair it with a cup of tea or coffee for an inviting treat!

Lemon Blueberry Zucchini Cake Ingredients

For the Cake

Shredded Zucchini – Adds moisture and a subtle flavor; be sure to squeeze out excess water for the best texture.
Eggs – Provide structure and moisture for a soft, fluffy cake.
Honey – A natural sweetener that pairs beautifully with the citrus flavors; can be replaced with maple syrup if desired.
Lemon Zest & Juice – These fresh elements enhance the cake’s bright flavor and cut through the sweetness.
Almond Flour – Integral for moisture and a delightful nutty taste; no substitutes recommended to maintain the texture.
Gluten Free Oat Flour – Provides structure; can be swapped with regular flour or a gluten-free blend if needed.
Baking Soda – A key leavening agent that helps the cake rise beautifully.
Salt – Balances sweetness and elevates flavors.
Fresh Blueberries – Bursting with sweetness; toss in oat flour before adding to the batter to prevent sinking.

For the Frosting

Butter (or Vegan Alternative) – Richness in frosting; coconut oil can be used but may alter texture.
Powdered Sugar – Sweetens the frosting; adjust to taste for your desired sweetness level.
Lemon Zest & Juice for Frosting – Boosts lemon flavor, making every bite a delight.

This delightful cake, the Lemon Blueberry Zucchini Cake with Lemon Frosting, is not only a treat but a healthy choice for your next gathering or afternoon snack!

Step‑by‑Step Instructions for Lemon Blueberry Zucchini Cake with Lemon Frosting

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare an 8×8 inch square baking pan by lining it with parchment paper and lightly spraying it with nonstick cooking spray. This will ensure your Lemon Blueberry Zucchini Cake with Lemon Frosting comes out easily and maintains its lovely shape.

Step 2: Prep the Zucchini
Grate a fresh zucchini using a box grater or food processor, then place the shredded zucchini in a clean kitchen towel. Squeeze out the excess moisture over the sink, ensuring it’s dry to avoid a soggy cake. The squeezed zucchini is essential for achieving the perfect moist texture in your cake.

Step 3: Mix the Wet Ingredients
In a large mixing bowl, combine the squeezed zucchini, eggs, honey, lemon zest, lemon juice, and almond extract. Whisk together until the mixture is well combined and smooth. This step is crucial as it infuses your Lemon Blueberry Zucchini Cake with wonderful citrus flavors and creates a rich base for the batter.

Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, gluten-free oat flour, baking soda, and salt. Mix until everything is evenly incorporated. This dry mixture is essential for giving your cake the structure it needs while keeping it light and fluffy.

Step 5: Fold in the Blueberries
Gently toss the fresh blueberries in a tablespoon of oat flour in a small bowl, allowing them to get lightly coated. This will help prevent them from sinking in the batter. Next, carefully fold the blueberries into the wet mixture, ensuring an even distribution before incorporating in the dry ingredients.

Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mix to the wet ingredients, folding gently until just combined. Avoid over-mixing to maintain the tender, fluffy texture of the Lemon Blueberry Zucchini Cake. Once you see no dry flour, you’re ready to pour it into the baking pan.

Step 7: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will fill with a delightful aroma, signaling that it’s baking perfectly.

Step 8: Cool the Cake
After baking, remove your cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This cooling phase is essential as it helps set the cake and prepares it for the luscious lemon frosting.

Step 9: Make the Lemon Frosting
While your cake cools, prepare the frosting by beating together softened butter, powdered sugar, lemon juice, and lemon zest in a mixing bowl. Blend until smooth and fluffy. This zesty frosting will perfectly complement your Lemon Blueberry Zucchini Cake and enhance its bright flavor.

Step 10: Frost the Cake
Once the cake is completely cooled, spread a generous layer of lemon frosting on top using a spatula. Feel free to make it as thick or thin as you prefer. For an extra touch, consider garnishing the frosting with a handful of fresh blueberries, adding both beauty and flavor to your creation.

Lemon Blueberry Zucchini Cake Variations

Feel free to explore these delightful twists and substitutions that will make your Lemon Blueberry Zucchini Cake uniquely yours!

Berry Swap: Replace blueberries with fresh raspberries or chopped strawberries for a vibrant flavor change. Each berry brings its own special sweetness!
Maple Sweetness: Use maple syrup instead of honey for a rich, caramelized flavor profile. Just remember to adjust the amount slightly; taste as you go!
Vanilla Twist: Omit almond extract and use pure vanilla extract for a warm, comforting flavor that complements the citrus beautifully. The vanilla’s gentle sweetness pairs wonderfully with the zesty notes.
Mini Treats: Transform the batter into mini muffins or cupcakes, adjusting baking time to about 20 minutes. Perfect for little hands or on-the-go snacks!
Dairy-Free Delight: Substitute butter in the frosting with coconut oil or vegan butter for a dairy-free version that still tastes divine. Coconut oil adds a hint of tropical flavor!
Nut-Free Option: Swap almond flour for sunflower seed flour for a nut-free cake that maintains a lovely texture. Just keep an eye on the color while baking; it might take on a different hue!
Zesty Explosion: Stir in a bit of lemon zest into the cake batter along with the blueberries for an extra burst of lemon flavor—that brightness will keep your spirits high!
Spicy Kick: Add a pinch of cinnamon or ginger to the batter for a warm spice note that beautifully accentuates the cake’s sweetness. It’s a cozy touch!

Embrace your creativity in the kitchen—this Lemon Blueberry Zucchini Cake is your canvas! And if you’re looking for more scrumptious ideas, you might also enjoy making Blueberry Cookies Soft or trying out the flavor-packed Lemon Raspberry Cookies. Happy baking!

How to Store and Freeze Lemon Blueberry Zucchini Cake

Fridge: Store your Lemon Blueberry Zucchini Cake in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor.

Freezer: For longer storage, wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months; just thaw in the fridge before serving.

Reheating: If you prefer a warm slice, microwave individual pieces for about 15-20 seconds on low power, ensuring the cake doesn’t dry out.

Frosting Storage: Frosting can be made ahead and stored in the fridge for up to a week in an airtight container. Re-whip before using!

Expert Tips for Lemon Blueberry Zucchini Cake

Squeeze Zucchini Properly: Ensure the shredded zucchini is well-squeezed to avoid excess moisture; this is essential for the perfect texture in your Lemon Blueberry Zucchini Cake.
Use Fresh Ingredients: Opt for fresh zucchini and blueberries for the best flavor—frozen can alter the taste and texture of your cake.
Don’t Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a dense cake instead of the fluffy result you’re aiming for.
Let Cake Cool Completely: Allow the cake to cool on a wire rack before frosting to prevent the lemon frosting from melting and separating.
Adjust Sweetness to Taste: Feel free to tweak the amount of honey or powdered sugar in your frosting based on your sweetness preference for a deliciously balanced Lemon Blueberry Zucchini Cake.

What to Serve with Lemon Blueberry Zucchini Cake with Lemon Frosting

Indulging in a slice of this vibrant cake opens the door to a delightful spread that enhances its fresh flavors beautifully.

Refreshing Lemonade: A chilled glass of lemonade matches the cake’s citrusy notes, adding a bright and refreshing touch.
Creamy Yogurt Parfait: Layer creamy Greek yogurt with fresh berries and granola for a satisfying contrast of textures that complements the cake’s moistness.
Light Fruit Salad: A mix of seasonal fruits like strawberries, kiwi, and melon adds brightness and a hint of sweetness, creating a balanced dessert experience.
Herbal Tea Delight: Pairing with peppermint or chamomile tea offers a soothing, aromatic experience that pairs well with the cake’s zesty frosting.
Almond Biscotti: These crunchy treats provide a delightful texture contrast and nutty flavor that enhance each bite of cake.
Vanilla Ice Cream: A scoop of vanilla ice cream adds creaminess, balancing the cake’s sweetness while making every mouthful indulgently delightful.
Casual Afternoon Cocktails: Light cocktails like a lemon spritzer or gin fizz can bring out the citrus notes, making for a refreshing adult pairing.

Combine these delightful options for an inviting spread that showcases the delightful Lemon Blueberry Zucchini Cake with Lemon Frosting!

Make Ahead Options

These Lemon Blueberry Zucchini Cakes with Lemon Frosting are perfect for busy weeknights and make-ahead meal planning! You can prepare the cake batter up to 24 hours in advance by mixing all the wet and dry ingredients and refrigerating them separately. To maintain quality, be sure to keep the shredded zucchini well squeezed to prevent excess moisture. The fresh blueberries can be tossed in oat flour and folded in just before baking. When you’re ready to serve, simply bake and let it cool completely before frosting. This way, you’ll have a delightful treat ready at a moment’s notice, making your dessert preparations a breeze!

Lemon Blueberry Zucchini Cake with Lemon Frosting Recipe FAQs

What type of zucchini should I use for the cake?
Absolutely! Use fresh, medium-sized zucchini for the best results. Look for zucchini that is firm and bright in color, avoiding any that have dark spots or soft areas.

How should I store the Lemon Blueberry Zucchini Cake?
You can store your cake in an airtight container in the refrigerator for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.

Can I freeze the Lemon Blueberry Zucchini Cake?
Very! To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving. For quick enjoyment, you can also microwave individual slices!

What should I do if my cake turns out too dry?
If you find your cake is dry, it may be due to overbaking or not enough moisture from the zucchini. Make sure to squeeze out excess moisture, but not all of it, and check your oven temperature for accuracy. If it’s overbaked, bake it for a shorter time next time!

Is this cake safe for people with nut allergies?
Unfortunately, the Lemon Blueberry Zucchini Cake contains almond flour, which is not suitable for those with nut allergies. You could try substituting with a suitable gluten-free flour blend that works for your dietary needs, but the texture may vary.

How can I make this recipe more suitable for my pets?
It’s important to know that the cake contains honey and frosting with sugar, which aren’t recommended for pets. If you’re considering a pet-friendly version, you could try baking a simple zucchini bread without sugar or frosting—just zucchini, flour, and eggs!