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 arms on almond extract in Spain…

Marie

replied:

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

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

Sarah

says:

Hello! This seems unbelievable and an ideal recipe for son’s 2 yr previous 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 case you do 🙂

Melanie

replied:

How did these end up as cupcakes? Had the identical thought for my son’s upcoming first birthday
- Kelsi
  
  replied:
  
  So nice! I made them into mini cupcakes and common sized. Good. So so proud of 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 dwell.

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

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

Lynn Gurschke

says:

Whats up!

Seems 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 unbelievable!! The cake is insanely good by itself, and the frosting is an ideal pairing. Nevertheless, I feel I’ll have added only a bit an excessive amount of liquid as my buttercream frosting separated… it was nonetheless scrumptious!

So glad you really liked it! Be happy 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 scrumptious!

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

Krista

says:

One other winner! I’ve actually by no means been disenchanted with any recipe I’ve constituted of your web site. I made this cake precisely to your recipe. Completely moist. Not too candy. Beautiful contemporary lemon style. Scrumptious summer time dessert!

Wonderful! So glad you really 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 and so they beloved it and couldn’t inform that it was gluten free. We ended up liking it higher with out the frosting however both method it’s scrumptious and an ideal method to make use of in-season produce. Thanks Monique!

Wonderful! So glad to listen to that 🙂

Brenna

says:

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

Good! Glad you loved!

Hello Monique! This cake seems wonderful! I’m gonna attempt 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 that one! I feel it ought to work nice with frozen blueberries. I’d suggest coating them with the oat flour to stop them from sinking. Hope you find it irresistible!

Charlotte

says:

The cake was very dense, which may have been my unhealthy. The frosting is yummy. I had so as to add slightly 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 strains 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 will likely be extra moist than conventional muffins. I hope you favored 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 referred to as for and the feel was nonetheless tremendous moist! It’s just a bit much less candy however I most popular that since there may be frosting. 🙂

Good! 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.

Good! Glad that labored out nicely 🙂

Alex Torres

says:

Hey so is there an alternative to oat flour? Might I take advantage of common gluten free all objective flour?

Hello! I’ve a not on this throughout the weblog submit. You could possibly attempt an everyday 1:1 gluten free flour however simply be aware that I haven’t examined it myself 🙂

Claire

says:

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

Such a terrific, summer time dessert! Glad you really liked it 🙂

Shannon

says:

Simply made this – my mother and father & I beloved it!!! Tastes like summer time. Simple to make, too. Solely downside is ready till the cake is cool to frost it 😉

Wonderful! Glad everybody beloved 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 at all times simply desires chocolate cake. Later within the night time, he stated, “I found one thing… your cake is definitely fairly good.” Love to listen to that however type 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 attempt with honey subsequent time to match flavors.
- Wonderful! So glad it was successful with everybody 🙂 and I’m glad the maple syrup labored out nicely!

Arlee

says:

So scrumptious! I truly made this recipe into muffins and so they 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 thought. I’d need them in muffins for certain! I’m going to do that!

- 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 attainable that that may work, however undecided! Let me know if you find yourself attempting it 🙂

Marija

says:

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

Good! So glad you really 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 value 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 really liked it! And sure, nonetheless scrumptious with out the frosting or you may attempt 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 entire household beloved it, and my husband virtually didn’t attempt it as a result of he doesn’t often like lemons. However one bike of my piece and he was transformed and went and obtained his personal. Thanks for an additional nice recipe! Additionally I used dried zest as a result of I didn’t have contemporary and it labored nice!

So glad to listen to that! Such a terrific dessert 🙂

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

Good! Glad you favored it!

Cate

says:

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

Good! So glad to listen to that 🙂

Can I take advantage of frozen blueberries as a substitute of contemporary 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 birthday 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 undecided. Might you make your personal 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 doubtless 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 counsel giving it a attempt with a nice, blanched model!

Ashley S

replied:

Can you employ a meals processor for the zucchini, or will that be “too” shredded? Making an attempt to gauge how skinny/small the zucchini items needs 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 unbelievable. So yummy chilly out of the fridge. Such a crowd pleaser. Will make many times.

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 by the kitchen. Pals and fam even beloved it and so they didn’t understand it was “wholesome”!!

So glad it was successful! Good 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! Good 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 disenchanted 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!

Wonderful! And nice tip with the blueberries. So glad you really 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 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 really liked it! The vitamin is listed for all recipes besides my extra indulgent ones that are supposed to be a particular deal with 🙂

Helene

says:

Scrumptious cake however 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 might be why. Good moist cake and never too candy. I substituted agave for honey and that labored out nicely. 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 personal oat flour will take a bit extra time 🙂 Nice thought 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 nicely due to the lack of liquids from the honey and egg.

The cake was slightly dense (in all probability 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 attempt! 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 beloved it. And I’m certain the icing took it to the following degree. 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 case you attempt it!

Elissa

says:

This cake is the whole lot!! 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 unbelievable 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 nicely, actually tasty & scrumptious 😋 I by no means talked about they’d 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 feel 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 really liked it! And undoubtedly! Be happy 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 take advantage of 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 take advantage of it in however baking could also be totally different. Is looks as if a easy thought, however after scanning the lengthy directions quite a few occasions I lastly gave up and moved on. It needs to be both within the directions or within the ingredient listing (peeled/not peeled). Not everybody is aware of.

Rosalind

replied:

Can I take advantage of entire almond flour as a substitute of blanched almond flour for this lemon blueberry zucchini cake?

Trudy

says:

Might I take advantage of 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 quantity of sweetness. I discovered the flavour of the almond extract odd on this, so the following time I feel I’ll use lemon extract as a substitute to spice up the lemon taste.

Good! And sure be happy to swap the extract in case 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 however it was my youngest canine first birthday so I let each of my canine have a slice with out frosting. The birthday woman beloved it and my different one is so choosy he let her eat his slice too which I feel is so humorous bc it’s so good. I do not know why he didn’t prefer it!

Haha find it irresistible! Glad it was successful 🙂

Jenel

says:

Wonderful! Such nice flavour, tremendous moist, and the proper spring flavours!

Completely! Glad you loved!

Katelyn

says:

Wonderful!!! I’ve made this earlier than following the recipe to a tee and it was wonderful. I made it once more at present 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 at all times successful

I’m glad that labored out nicely! Such a terrific dessert 🙂

This seems nice and I wager it tastes higher however….It says it makes one 9inch cake and a serving is 1/16 of stated 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 few 1/8 slice of a 9 in spherical. So over a days value of carbs for many of us. Am I simply being a downer right here or a realist?

Hello! This cake serves 9, and the vitamin info 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 a terrific stability of candy and lemony. I feel that I’ll make it for dessert for my mom who’s gluten free. It’s nice to have a gluten free possibility 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 and so they all beloved it! I really like something lemon, however the blueberries and zucchini introduced this to a complete new degree, 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 superbly. One other keeper, printed and added to the recipe binder 🙂

I’m glad that flour swap labored out nicely! Such a terrific spring deal with 🙂

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

Wonderful! 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 incredible. Adopted the recipe to a T in any other case. Will certainly make once more and can attempt these in a muffin tin for simpler on the go breakfast.

Glad it was successful! Nice thought with slightly lightened up glaze 🙂

Sarah

says:

I made this twice final summer time and so excited to make it once more this yr! It’s completely mild however wealthy and contemporary! 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 nervous however it actually makes for a moist cake!

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

Such a pleasant summer time Sunday deal with 🙂 The scent whereas it bakes up is beautiful. Thanks for this! Ended up baking this in a loaf pan which can not have been the perfect thought 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 look after frosting. May make a fast glaze with powdered sugar and lemon juice, however actually in all probability 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 really 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 finished 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 celebration!

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

Alysha Kato

says:

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

Oh YAY, so glad you guys each beloved it 🙂

Olivia

says:

This was such successful! It’s beautiful and moist and has nice lemon taste. Usually I often 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 very well. This can be my go to dessert any longer! Really easy!

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

Neela

says:

Hello! This seems beautiful! I discover eggs within the recipe and I’m vegan. Might I take advantage of 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 imagine that flax eggs ought to work nice in right here!

Jessica

says:

New fave! I really like this recipe, my daughter and husband couldn’t imagine 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 beloved 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 outside gathering. I acquired extra ohs and ahs and what a terrific cake than I ever have on a dessert. This cake is so good with a stunning stability of flavors and, in fact, all of the lemon is heavenly. I observe the recipe precisely as written which is uncommon for me. Subsequent time I MAY add walnuts.

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

Rebecca

says:

I’ve had my eye on this recipe for awhile, and I’m glad I attempted it. Scrumptious! I needed a robust 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 nicely! And the frosting is wonderful! I reduce it into 12, and the items are big. There may be 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 the whole lot). They defrosted nicely with out loosing any style or texture. Thanks for the recipe!

Glad you had been lastly in a position to attempt it, Rebecca! So glad you really liked it. And sensible job freezing the whole lot–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 beloved by all and we will certainly be making this many times! Perhaps subsequent time we attempt with the icing since I may see that might push this recipe excessive!

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

Heather

says:

I made this cake as written and completely beloved it – moist and scrumptious. Didn’t get to creating the frosting earlier than the cake was devoured. I’ll 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 really liked it, even with out the frosting! And I feel it needs to be nice to scale back the honey a bit 🙂

Sarah

says:

Hello!! Making this for a Fourth of July celebration! It’s a giant 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 celebration dessert! I feel both of these would work simply nice 🙂
- Sarah
  
  replied:

Amanda

says:

Really easy and scrumptious!

Woohoooo! So glad you really liked it, Amanda 🙂

Nancy Choat

says:

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

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

Elly

says:

This was unbelievable! Wished to shock my husband tonight as a result of he had a tough day at work. We couldn’t watch for it to totally cool. It smelled too good. Solely modifications 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 need 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 chunk with my neighbor who stated, “Jenny, that is the perfect gf/vegan factor you’ve ever made!” It’s a winner, and I particularly beloved 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 nicely, too 🙂

Ashley

says:

This was wonderful! Rave critiques from mates. S

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

Mk martin

says:

This seems wonderful! Thanks! Can arrowroot convey 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 be certain, sorry! Let me know in case you attempt 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 stated – 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 method 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 employ 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 at all times have heaps of blueberrys to go round. That is my favorite baked method 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 in all probability 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 couple of 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 beloved it and that i handed it on to many mates. I’ve an almond allergy so changed with vanilla extract and pecan flour and it was excellent. Can’t wait to make many times!!!

Inna

says:

OMG! Sooooo good! Like it! I feel I might want to disguise someplace trigger I don’t need to share this cake. I’m not a baker and it turned out excellent… One other factor I really 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 substances listed and it was wonderful! Will certainly be making once more sooner or later.

Beth

says:

LOVE these! Simple to make. Can be making once more quickly🙂

Shauna

says:

I simply made this and it must be one in every of my favourite muffins. 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 thought to show it into muffins, glad you really 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 thought to make use of strawberries! Glad that you simply beloved it, Jenn 🙂

Wow! I used to be on the lookout for the proper GF lemon blueberry cake for a birthday celebration this weekend and this DELIVERED. I really like that it referred to as for zucchini too. The right summer time cake. Not too candy (I did 1/3 cup maple syrup as a substitute of honey) and excellent 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 attempt extra of your recipes. That is my first time in your web site. Thanks a lot!

Wonderful! I’m so glad you really liked it, McCall!! Thanks a lot for the evaluation! Can’t wait so that you can attempt extra, too 🙂

Joanne

replied:

Thanks for sharing success with diminished quantity of maple syrup! I hoped there was a technique to reduce the sugar – and hate having to throw out a catastrophe. Going to attempt.

superior ideas!

Kay

says:

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

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

Truffles are the perfect reward which contribute happiness in any special day of life, my spouse has very keen on muffins, 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 shortly grew to become a staple for me! Little work, massive reward. I’ve used sorghum flour rather than oat and frozen berries (nonetheless coated within the flour) and it labored completely.

what a scrumptious combo I beloved it. this was very tasty to eat and offers 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 really liked it, Manvi 🙂

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

Thanks

Glad you find it irresistible! Heaps extra muffins right here.

Helpful article..
Thanks for shared

Wow such new recipe you’ve shared right here .
Thanks for sharing.

Beloved the Recipe!. Thanks for sharing.

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

Wendy

says:

Thanks for this incredible 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’t 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 choice. You might be wonderful and your recipes are the perfect!!!!

Aww thanks, I’m so glad you find it irresistible + 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 undecided! I linked directions for making your personal oat flour within the weblog submit, or all objective flour or a gluten free 1:1 flour may work 🙂

Erica

says:

These had been so scrumptious and excellent 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 respect, you written nicely and useful weblog for these concerning muffins. Trying 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 attempting to maintain to a low carb eating regimen 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 must perhaps enhance the liquid. Any strategies??

Hello, Joanne! So excited so that you can do that one 🙂 I haven’t examined lowering the honey however you might be able to reduce it in half and add in a pair tablespoons of milk (any form). Let me know in case you attempt that!

Lemon, blueberry and zucchini – what a stunning mixture. I’d actually love to do that 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 mix of oat milk and dry sugar to equal a cup, that method I’m including sweetness and moisture??

I’m so glad you really liked it! I haven’t tried that however it may work? Not completely certain, although, sorry! Let me know in case you attempt 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 the whole lot! Great texture and a refreshing taste for a summer time dessert.

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

Amy

says:

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

Hello! I feel it ought to work nice with frozen blueberries. I’d suggest coating them with oat flour to stop 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 just isn’t too candy which I favor. I additionally used retailer purchased frosting from Complete Meals and added the zest of 1 lemon and several other spoonfuls of lemon juice. It will undoubtedly be within the rotation of treats in our home, it’s so good!

Jonie

says:

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

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

Made this recipe sine i had zucchini and needed to make one thing totally different. i at all times bake with almond flour so this was simple for me to resolve.
I grinder buckwheat flakes to exchange 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 nicely! Good dessert 🙂

Lori

says:

I like to bake and had additional zucchini so I had to do that recipe. I introduced this cake to work. Everybody beloved it! They advised me it was probably the greatest muffins I’ve delivered to work. Thanks for the recipe.

Eliane

says:

One other nice recipe by formidable kitchen! I didn’t make the frosting bc I don’t eat dairy and don’t like all of the unhealthy substances 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. Beloved the style of the combo of lemon and blueberry and the clear substances.

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

Taylor

says:

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

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

Ashley

says:

I adopted this recipe precisely and it’s completely delish! I really like that it’s not too candy. I don’t usually bake GF so this was a primary for me. I’ll undoubtedly be attempting 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 observe. Love, love, love Bold Kitchen recipes!

Natalie M.

says:

My entire loves this recipe!! Was in a position to sub common flour for oat flour, it nonetheless turned out nice!

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

Wendy

says:

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

Unsure 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 companies up a bit extra.

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

The most effective recipes I’ve discovered for the making of lemon blueberry zucchini cake. Maintain it the great job.

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

Carrie

says:

I made the cake a few month in the past and it’s amazingly scrumptious! I need to make it once more tonight however should not have any zucchini, what do you assume I may use a a alternative? Carrots? I dwell out of city and gained’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 beloved it!!!
Very simple to make, didn’t change any substances 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 beloved it!!!
Very simple to make, didn’t change any substances 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 shortly. the feel, taste, the whole lot is simply excellent. I added about 1/2 teaspoon of almond extract and perhaps a tablespoon of Greek yogurt to the frosting so as to add taste and reduce the sweetness a bit.
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raney

says:

This cake is unreal, and comes collectively tremendous shortly. the feel, taste, the whole lot is simply excellent. I added about 1/2 teaspoon of almond extract and perhaps a tablespoon of Greek yogurt to the frosting so as to add taste and reduce the sweetness a bit.

Kerry

says:

Megan

says:

So good and contemporary! Good for spring and Easter. Everybody beloved 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 by the center. Good frosting and the blueberries on prime give a terrific pop of taste that shouldn’t be skipped. I respect your yummy and wholesome recipes!

Attention-grabbing, I’m not certain what might need occurred. What kind of pan did you employ? 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 is going to the dietary worth be? since there isn’t any 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 might add it to a dietary calculator for the right information!

Kelly

says:

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

Unsure what might need gone flawed, they undoubtedly shouldn’t have tasted like egg.

Nameless

says:

Are frozen blueberries okay?

I feel it ought to work nice with frozen blueberries. I’d suggest coating them with 2 tablespoons of oat flour to stop them from sinking. Hope you find it irresistible!

Rachel

says:

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

I’m thrilled to listen to you really liked it, Rachel!! And YES omg it is advisable to attempt the orange zucchini cake ASAP 😍

Marian

says:

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

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

Lauren D

says:

I did choose your personal blueberries that I actually needed to make use of in a dessert! I’ve additionally been on a lemon kick recently 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 difficulty. I additionally subbed vanilla extract for almond.

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

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

Danielle

says:

Wonderful! It’s the excellent summer time cake. Moist, vibrant. And comes collectively so nicely. 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 muffins!

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 the whole lot together with her big zucchini crop annually— nothing got here near this scrumptious, moist cake! Brava

The right method to make use of up plenty of zucchini! So glad you loved 🙂

Angie

says:

I didn’t use the frosting however this recipe is wonderful! The household beloved 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 reduce 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 reduce in half. It was delectable. And guilt free! And it’s wholesome with zucchini, proper? =)

Nameless

says:

I stumbled on 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 greatest 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. Trying ahead to attempting many extra of your recipes.

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

Rosanne Kilcullen

says:

Hello, this seems scrumptious! Can you employ 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 superbly. Thanks!

Delish!! Glad this cake is successful, Jennifer ❤️

Liz

says:

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

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

Nicole

says:

Actually one in every of my favourite recipes – nutty, almondy, lemony, and simply the appropriate degree of sweetness.

Completely! So brilliant and scrumptious 🙂

Asa

says:

I’ve been wanting to do that lemon blueberry zucchini cake for ages and I lastly did at present. Let me inform you 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 really like Bold Kitchen!!!

Wonderful!! So glad you really 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 contemporary lemon juice. Even a dusting of powdered sugar can be nice in case you don’t need the lemon frosting. Thanks!

Love that! Such a terrific deal with for spring and summer time 🙂

Toni Trainor

says:

I want I may offer you an trustworthy opinion in your great trying blue Betty zucchini cake however the recipe defeats me. I’m English….sorry & can’t make head nor tail of your measurements of substances. I went on to google for assist. Undoubtedly confused. Com. In know I’m 86 however not senile. I should buy spoons & cups in native shops however they don’t inform you 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 aren’t obtainable as a result of we’re not on the identical web page. Any strategies. 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 on your endurance as we maintain engaged on this!

Melissa

says:

Completely scrumptious!! Thanks!

Rebecca

says:

I often don’t have any downside 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 method 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 however it simply turned out so bizarre. I’ll should attempt once more.

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

Bettianne

says:

That is one in every of my favourite muffins and I make it usually. It’s fast, simple and scrumptious. I’ve quite a lot 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.

Cynthia

says:

Might I make this in a 9×5 loaf pan?

I haven’t examined it so I’m not 100% certain what the bake time can be!

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

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