Lemon Blueberry Zucchini Cake

 This cake is not only moist and delicious, it is also gluten free. Made with almond and oat flour and sweetened with honey, this cake will please everyone.  This recipe comes from ambitiouskitchen.com

Ingredients for the cake

1 cup grated zucchini

2 eggs

1/2 cup honey

Zest from one lemon

2 Tablespoons fresh lemon juice

1/2 tsp almond extract

1 1/2 cups fine almond flour

3/4 cup  plus 2 Tablespoons gluten free oat flour

1 tsp. baking soda

1/4 tsp salt

1 heaping cup blueberries, plus extra for sprinkling on top of cake

Ingredients for the frosting

1/2 cup butter at room temperature

1 cup powdered sugar

1 Tablespoon fresh lemon juice

1 tsp lemon zest

Instructions

Preheat oven to 350 degrees. Line an 8x8 inch square pan with parchment paper and spray with cooking spray.

Squeeze as much liquid out of the grated zucchini as possible.

Place zucchini, eggs, honey, lemon zest, lemon juice and almond extract in bowl. Whisk together to combine.

Add flours ( minus the 2 Tablespoon oat flour), baking soda and salt. Mix with wooden spoon until well combined.

Toss blueberries with remaining 2 T. oat flour. Add to mixture and mix gently.

Pour into prepared pan and bake for 30-35 minutes or until tested comes out clean. Allow cake to cool completely on wire rack before frosting.

For frosting, use electric mixer to combine all frosting ingredients. Spread over cooled cake. Top with blueberries and enjoy!