Blueberry Lemon Zucchini Cake

Last night was my moms birthday so of course I had to make her a cake! I saw this picture of a blueberry zucchini cake and instantly knew thats what I wanted to recreate into a healthier version. I was a litter nervous it wouldn’t turn out but it ended up turning out better than I could have imagined! It was so moist and full of flavor! The combination of the blueberry and lemon was perfect…plus zucchini cake is my favorite! I meant to take pictures of the whole cake but it was eaten before I had a chance.. thats a good sign right? This recipe is perfect for spring or summer and I will definitely be making it again for our Easter Sunday cookout since I am usually the one in charge of the baking! Ill update with better pictures then! Hope you enjoy!

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

For the Cake:

  • 3 C. almond flour
  • 3/4 C. tapioca flour
  • 3 Tbsp. coconut flour
  • 3/4 C. coconut sugar
  • 1/2 tsp. baking soda
  • 1 Tbsp. vanilla
  • 1 Tbsp. lemon juice
  • 1 Tbsp lemon peel
  • 1/3 C. grass-fed butter
  • 3 eggs, room temp.
  • 2 Zucchinis
  • 1 pint blueberries, a few set aside for topping

For the Icing:

  • 8 oz cream cheese, room temp.
  • 1/2- 1 C. powdered sugar
  • 4 Tbsp. butter, softened
  • Juice from 1/2-1 lemon

Directions:

Preheat oven to 350 degrees F and grease two round 9″ cake pans. Rinse, peel and chop both zucchinis into chunks. In a food processor, grind up zucchinis until well shredded. Place in a towel or cheese cloth, squeeze all the excess water out and set aside.

In a large bowl, sift all flours together and combine with coconut sugar and baking soda. In a small bowl, combine all wet ingredients. Pour wet ingredients into dry ingredients and mix well. Once combined fold in blueberries and zucchini. Evenly pour batter into cake pans and bake in the oven for 20 minutes. Once done and slightly browned, set aside to cool to room temperature.

For the icing, combine all ingredients and mix until thick and smooth. Add a little bit of powdered sugar and lemon juice at a time until it is to your liking. Coat cake evenly with frosting. Garnish with lemon peel, blueberries, or whatever else you prefer! Refrigerate before and after serving!

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s