OMG this cake. I know AK readers are the biggest lemon lovers. This gorgeous lemon blueberry zucchini cake truly took my lemon desserts to the next level — and for good reason too…THIS CAKE IS SIMPLY AMAZING.
It’s made in one bowl, and baked in one pan (no need to layer!). You’d never guess that it’s gluten-free and made with zucchini! I’m telling you, this healthy lemon blueberry cake is next level.
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Lemon blueberry zucchini cake ingredients
This delicious gluten-free lemon zucchini cake is made with fresh, healthy produce like zucchini, lemons and blueberries, and is gluten free thanks to almond & oat flour. Just wait until you try that lemon buttercream. YUM. It’s easily dairy free, too! Here’s everything you’ll need:
- Zucchini: shredded zucchini adds the perfect amount of moisture to this cake so that we don’t have to use any oil. Be sure to measure the shredded zucchini, then squeeze it of excess moisture.
- Eggs: you’ll need two eggs in this cake recipe.
- Honey: this healthy blueberry zucchini cake is naturally sweetened with honey! You could also use pure maple syrup if you prefer but I love the honey + lemon combo.
- Lemon: we’re using both lemon juice and lemon zest for the ultimate lemon flavor.
- Flour: to keep this cake gluten free we’re using fine, blanched almond flour and gluten free oat flour. It’s one of my favorite combos! See below for how to easily make it yourself!
- Baking staples: don’t forget the baking soda, salt, and a little almond extract for that delicious cake flavor.
- Blueberries: pile in fresh, juicy blueberries. Yes, please!
- For the frosting: the lemon buttercream is made up of butter (or vegan butter), powdered sugar, lemon juice & lemon zest.
Can I use a different flour?
Unfortunately, I cannot recommend a substitute for the almond flour in this healthy lemon zucchini cake as it’s the only “fat” in this recipe that helps keep the cake moist and retain its texture. For the oat flour, I think regular flour or a gluten free 1:1 flour would work well, but please note that I haven’t tested it myself.
How to make homemade oat flour
You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is a super easy & affordable option. Be sure to measure out 1 cup of your oat flour after making it! It’s also important to make sure your oat flour is VERY fine. Check out my tutorial with all of my best tips & tricks.
If you want to keep this cake gluten free, I suggest using gluten free oats to make your oat flour.
Tips for baking this cake perfectly every time
- Squeeze out ALL of the zucchini moisture. This will ensure that the zucchini cake bakes up well and isn’t too moist. First measure the zucchini, then squeeze it of excess moisture before adding it to the batter.
- Zest your lemons before juicing them. This makes it much easier to get all of the zest from the rind!
- Coat your blueberries. I recommend tossing the blueberries in a bit of oat flour before mixing them into the batter. This will ensure that the cake doesn’t turn completely blue and that the blueberries don’t fall to the bottom.
- Make it dairy-free (if you’d like). Simply use a vegan buttery stick in the frosting, or swap for your favorite dairy free frosting & add a little lemon zest + lemon juice.
How to store this lemon zucchini cake
This gluten-free cake can actually be made 1-2 days ahead of time! You can also store it after you’ve frosted the cake, too.
- To store: feel free to keep the cake at room temp for one day. After that, I recommend storing the cake covered in the refrigerator for up to 5 days.
- To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted for best results. Wrap the cake in plastic wrap, then aluminum foil and then placing the cake in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight, let the cake come to room temperature, frost it and serve it.
Tools you’ll need
- Mixing bowls
- Lemon zester
- Lemon juicer
- Zucchini grater
- Cheesecloth
- Whisk
- Parchment paper
- Nonstick cooking spray
- 8×8 inch pan
- Hand mixer
Check out all of our favorite kitchen essentials here.
More zucchini recipes you’ll love
- The Best Zucchini Brownies You’ll Ever Eat
- Spiced Zucchini Sweet Potato Cake with Cream Cheese Frosting
- Healthy Marbled Chocolate Zucchini Banana Bread
- Nourishing Banana Bread Zucchini Breakfast Cookies (vegan!)
- Buffalo Zucchini Chicken Burgers
Get all of our amazing zucchini recipes here!
I hope you love this easy lemon blueberry zucchini cake recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Stay tuned for more zucchini recipes all week, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Lemon Blueberry Zucchini Cake (gluten-free)
Ingredients
- Wet ingredients:
- 1 cup shredded zucchini (from 1 medium zucchini)
- 2 eggs
- ½ cup (168g) honey
- zest from 2 lemons
- 2 tablespoons fresh lemon juice
- ½ teaspoon almond extract
- Dry ingredients:
- 1 ½ cup (168g) packed blanched fine almond flour
- ¾ cup (71g) gluten free oat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- For the blueberries:
- 1 (150g) heaping cup fresh blueberries
- 2 tablespoons gluten free oat flour
- For the lemon frosting:
- ½ cup (113g) butter (or sub vegan buttery stick), at room temperature
- 1 cup (113g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- To garnish:
- Extra blueberries for sprinkling on top
Instructions
- Prep your pan. Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Prep the zucchini. First, measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Mix the wet ingredients. Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.
- Add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.
- Add the blueberries. In a separate medium bowl, toss blueberries together with 2 tablespoons of oat flour. (This is to prevent the blueberries from sinking to the bottom of the cake while baking.) Fold coated blueberries into the batter.
- Bake the cake. Pour batter into the prepared pan. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. I know this is difficult but it’s critical (otherwise the frosting will melt and become a gooey mess!)
- Make the frosting. Beat together butter, powdered sugar, lemon juice and lemon zest together on high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with a few blueberries. Cut into 9 slices and enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 4, 2020, republished on June 4, 2021, republished on May 24th, 2023, and republished on August 21st, 2025.
Hi! Can I sub almond extract with vanilla extract? I am having trouble getting my hands on almond extract in Spain…
I used vanilla extract in this and it tasted fine to me!
Yes of course, or feel free to omit. Almond extract just tends to give it a lemon-y almond flavor.
Hi! This looks incredible and a perfect recipe for son’s 2 year old birthday next week. Any thoughts into making cupcakes with the batter? Thank you much!
Hi Sarah! I haven’t tried it, but let me know if you do 🙂
How did these turn out as cupcakes? Had the same idea for my son’s upcoming first birthday
So great! I made them into mini cupcakes and regular sized. Perfect. So so happy with how they turned out!!
Ah I am so glad to hear these turned out great as mini cupcakes! How long did you bake them for and at what temp?
Has anyone made with regular flour? Almond flour is too expensive where I live.
Unfortunately no, I have only tested this as is.
This is the most amazing recipe I’ve ever seen. It really looks and even sounds delicious. And really its name is also very attractive.
It’s delicious!
Hello!
Looks yummy!
Question- if I shred my own zucchini should i squeeze out the liquid before adding?
Thanks!
Yes squeeze it out before adding it!
This recipe is incredible!! The cake is insanely good by itself, and the frosting is a perfect pairing. However, I think I may have added just a bit too much liquid as my buttercream frosting separated… it was still delicious!
So happy you loved it! Feel free to add some extra powdered sugar next time to help thicken it up 🙂
Can coconut butter be substituted for butter in the icing? This looks delicious!
I haven’t tried it but let me know if you do!
Another winner! I have truly never been disappointed with any recipe I have made from your site. I made this cake exactly to your recipe. Perfectly moist. Not too sweet. Lovely fresh lemon taste. Delicious summer dessert!
Amazing! So happy you loved it and glad you’re loving the recipes here 🙂
This was a home run! I made it for my (non GF) family and they loved it and couldn’t tell that it was gluten free. We ended up liking it better without the frosting but either way it’s delicious and a perfect way to use in-season produce. Thank you Monique!
Amazing! So happy to hear that 🙂
Amazing recipe-very flavorful and moist! I used maple syrup because I didn’t have honey and it turned out great.
Perfect! Glad you enjoyed!
Hi Monique! This cake looks amazing! I’m gonna try it for sure! Is it ok to use frozen blueberries? If so, should I cover them with oat flour or not?
So excited for you to try this one! I think it should work fine with frozen blueberries. I’d recommend coating them with the oat flour to prevent them from sinking. Hope you love it!
The cake was very dense, which could have been my bad. The frosting is yummy. I had to add a little more than one cup of powdered sugar because just one cup tasted like lemony butter, other than that, it was pretty good. It didn’t turn out like cake, I would have renamed it lemon zuchini bread with lemon frosting, or something along the lines of that. But, all in all it was not bad. It is a nice treat and I would make it again!
Because it’s gluten free it will be more moist than traditional cakes. I hope you liked the frosting better with a bit more powered sugar!
I used vanilla extract because i didn’t have almond extract. It turned out wonderful! I also put in less honey than the recipe called for and the texture was still super moist! It’s just a little less sweet but I preferred that since there is frosting. 🙂
Perfect! I’m glad that worked out welL 🙂
A perfect cake! I needed to sub frozen blues and it still turned out delicious! Thank you.
Perfect! Glad that worked out well 🙂
Hey so is there a substitute for oat flour? Could I use regular gluten free all purpose flour?
Hi! I have a not on this within the blog post. You could try a regular 1:1 gluten free flour but just note that I haven’t tested it myself 🙂
Delicious! Cake came out perfectly – not too sweet, tons of flavor and great texture. Will be a new staple when I’m craving something non-chocolate.
Such a great, summer dessert! Glad you loved it 🙂
Just made this – my parents & I loved it!!! Tastes like summer. Easy to make, too. Only problem is waiting until the cake is cool to frost it 😉
Amazing! Glad everyone loved it 🙂
This cake is SO GOOD. Since going gluten free a couple of years ago, one of my favorite things to do is trick my dad into eating GF food and realizing it’s still delicious! I made this for a family gathering two weekends ago. He was suspicious of me putting blueberries into a cake… he is very traditional and always just wants chocolate cake. Later in the night, he said, “I discovered something… your cake is actually quite good.” Love to hear that but sort of hate to share 😀 It was a huge hit and I know I will make it again! I didn’t even make the frosting.. I found it was really good plain.
Also – my mom didn’t have honey so I used maple syrup and it still came out great! I will definitely try with honey next time to compare flavors.
Amazing! So happy it was a hit with everyone 🙂 and I’m glad the maple syrup worked out well!
So delicious! I actually made this recipe into muffins and they turned out great (baked for only 20mins). I also used less honey (1/4 cup) and they are definitely still sweet enough. Thanks for another great recipe!
Oh my gosh, great idea. I would want them in muffins for sure! I’m going to try this!
Perfect! Love that idea!
I’m dying to make this but my husband is allergic to almonds! I’ve made my own hazelnut flour before to use as a substitute. If I remove the skins and process them for ages, couldn’t it work? I know you haven’t tested this, but hoping a reader has.
It’s possible that that might work, but not sure! Let me know if you end up trying it 🙂
This cake is amazing! So delicious, lemony and moist – a perfect combination of flavours! And you can’t taste zucchini at all! I also made it without frosting because I didn’t think it was necessary. Thank you so much for this recipe, Monique 🙂
Perfect! So happy you loved it!
This cake is perfect! So flavorful and the texture is amazing!
So glad you loved it!
Everyone needs to make this cake, STAT! Shredding the zucchini is a pain in the booty but sure is worth it. The cake is fluffy, moist and so pretty. The only thing I would change next time is leave off the frosting – it was a bit too sweet for me.
So glad you loved it! And yes, still delicious without the frosting or you can try a simple glaze like the one in this recipe 🙂
Has anyone had success substituting for eggs with flax eggs?
This is so delicious! My whole family loved it, and my husband almost didn’t try it because he doesn’t usually like lemons. But one bike of my piece and he was converted and went and got his own. Thanks for another great recipe! Also I used dried zest because I didn’t have fresh and it worked great!
So happy to hear that! Such a great dessert 🙂
I tried out cake with the above recipe. The cake was very soft and tasty. Thank you.
Perfect! Glad you liked it!
Made recipe exactly as written but did not use the frosting so the toddlers could have some too. Lovely burst of lemon flavor and very moist(I know, not a great word). 😆 Adding this recipe to my recipe binder where all of my favorites live. 👏🏼
Perfect! So happy to hear that 🙂
Can I use frozen blueberries instead of fresh ones?
Yes, just let them thaw a bit then coat in 2 tablespoons of oat flour!
I made this for my 1 yo birthday party. I should have realized lemon isn’t really kid friendly. I made my own almond flour out of sliced almonds and Ithink that made it denser? I’m not sure. Could you make your own flour using slivered almonds? I like it just wish it wasn’t so dense?
Store bought almond flour is super finely ground blanched almonds, so the skins are removed. The slivered almonds likely still had the skin on and depending on how fine you ground them they may have made a much more dense flour. I’d suggest giving it a try with a fine, blanched version!
Can you use a food processor for the zucchini, or will that be “too” shredded? Trying to gauge how thin/small the zucchini pieces should be.
That should work great, Ashley! Just make sure to really squeeze out the liquid. Hope you enjoy this cake!
This cake is incredible. So yummy cold out of the fridge. Such a crowd pleaser. Will make again and again.
Absolutely! Glad it’s a hit 🙂
By far one of my favorite AK’s recipes. Monique killed it with this one! So delicious and moist!
So glad you love this one!
oh my gosh I made this and it was AMAZING! sooo moist and delicious I could not stop eating it every time I passed through the kitchen. Friends and fam even loved it and they didn’t know it was “healthy”!!
So glad it was a hit! Perfect treat 🙂
My daughter made this cake for her birthday and it was very good. We really enjoyed the lemon and blueberry combination. She made the vegan icing. We really enjoyed it.
So happy to hear that! Perfect birthday treat 🙂
Wow! I don’t bake much, but I do make a cake every year for New Year’s Eve. This was my cake for 2020 (last night). I was not disappointed as this is a wonderful cake. The balance of blueberries and lemon is so nice and the texture is perfect. I added extra lemon zest to both the cake and frosting because I know I am “heavy on the lemon.” I also put bits of lemon zest on top of the frosting when adding blueberries to the top—mainly because I knew it would look good. My only comment for improvement is that the blueberries need to be damp (from washing them) in order for the oat flour to stick to them. A minor change for next time. And there will be a next time. Excellent!
Amazing! And great tip with the blueberries. So glad you loved this one!
Wowzer! So Ah-mazing!! LOVE! LOVE! LOVE! Eating without the frosting cuz…it’s “get in shape January!!” De-LISH without frosting for sure! This is a keeper! Wondering how to get the calorie counts on your recipes though. I saw it on this recipe but not on some others. Hm? Thank you for this amazing sweetapolita!!
So glad you loved it! The nutrition is listed for all recipes except my more indulgent ones that are meant to be a special treat 🙂
Delicious cake but it did take me a lot longer than 20 minutes of prep time. I made my own oat flour in the blender and then sifted it so that could be why. Nice moist cake and not too sweet. I substituted agave for honey and that worked out well. The frosting is good but next time I’ll make the glaze from the paleo lemon blueberry bread instead
I’m glad you enjoyed! And yes, making & sifting your own oat flour will take a bit more time 🙂 Great idea to use the lemon blueberry glaze!
I veganized this using egg replacer, sugar instead of honey, and vegan butter. I ended up adding 1/2 cup of oat milk as well because of the loss of liquids from the honey and egg.
The cake was a little dense (probably because of all my substitutions) and more like a muffin, but the flavor was 100!!
Highly recommend making this. I’m sure if made with no subs it would be even better. I will definitely make again 🙂
I’m glad it still worked out! 🙂
My go-to dessert! It’s addicting 😋
Glad you enjoyed!
The cake was amazing! A must try! The consistency of my icing did not turn out unfortunately because I ran out of butter, so I ate the cake “naked”. I loved it. And I’m sure the icing took it to the next level. Thanks AK!!
Still delicious! Glad you enjoyed 🙂
Have you tried using cream cheese instead of butter?
I haven’t, but let me know if you try it!
This cake is everything!! Soooo satisfying! Most of the time I leave the blueberries out bc my 3 yo “doesn’t like smushy fruit” but the cake is just as incredible without!
Perfect!!
Two of my most favorite things in one dish …. what’s not to like🤷♀️ Great recipe for blueberries & lemon, turned out so well, truly tasty & delicious 😋 I never mentioned they had zucchini in, you’d never know !!
Such a great dessert!!
Wow! Delicious cake! The lemon flavor is perfect and it’s so moist! The frosting was very tasty, though I think the cake would be good even without it! Definitely making this again! Has anyone ever tried to double the recipe?
So glad you loved it! And definitely! Feel free to bake in two 9 inch pans or one 9×13 inch pan.
DELICIOUS! Made this as a meal-prep snack to last me throughout the week but have already eaten a third of it … can’t stop!
So glad you loved it!
This recipe caught my eye with three of my favorite flavors, lemon, blueberry and zucchini. While I use zucchini all of the time, I never baked with i, so I was curious to know if I had to peel it before shredding. I never peel zucchini in the dishes I use it in but baking may be different. Is seems like a simple idea, but after scanning the long instructions numerous times I finally gave up and moved on. It should be either in the instructions or in the ingredient list (peeled/not peeled). Not everyone knows.
Can I use whole almond flour instead of blanched almond flour for this lemon blueberry zucchini cake?
Could I use only almond flour? Also can I sub the oat flour for tapioca flour with the blueberry step of the recipe?
I wouldn’t recommend using only almond flour – sorry! The texture will be much different. Yes, you can toss the blueberries in some tapioca flour!
I tried the Lemon Blueberry Zucchini cake. To lower the fat content I did not frost it. Instead I combined 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 before putting in the oven. I was impressed with the texture of the cake and it had just the right amount of sweetness. I found the flavor of the almond extract odd in this, so the next time I think I will use lemon extract instead to boost the lemon flavor.
Perfect! And yes feel free to swap the extract if you’d like 🙂
Best ever!!! So good.
Glad you loved this one!
Thank you so much for sharing the recipe for this Lemon Blueberry Cake. My sister and I had a great time and the cake was just delectable!
Absolutely! Glad you both enjoyed!
This cake is so good! I made it for me but it was my youngest dogs first birthday so I let both of my dogs have a slice without frosting. The birthday girl loved it and my other one is so picky he let her eat his slice too which I think is so funny bc it’s so good. I have no idea why he didn’t like it!
Haha love it! Glad it was a hit 🙂
Amazing! Such great flavour, super moist, and the perfect spring flavours!
Absolutely! Glad you enjoyed!
Amazing!!! I have made this before following the recipe to a tee and it was amazing. I made it again today and needed to make some adjustments for my guests. I subbed monk fruit sweetener for honey and then added 1/4 cup of almond milk and it was delicious!!! Monique’s recipes are always a hit
I’m glad that worked out well! Such a great dessert 🙂
This looks great and I bet it tastes better but….It says it makes one 9inch cake and a serving is 1/16 of said cake for 6.62 net carbs. So the pictured piece of cake is 4 servings or 26.48 net carbs since what is shown is 2 layers and looks to be about a 1/8 slice of a 9 in round. So over a days worth of carbs for most of us. Am I just being a downer here or a realist?
Hi! This cake serves 9, and the nutrition information is given as serving 9. It is meant to be a dessert, and everyone’s nutritional needs are different 🙂
This was delicious!! Thank you for another amazing recipe!
Absolutely! Glad you enjoyed!
Thank you so much for making and sharing this recipe! It was delicious, and I thought that it was a great balance of sweet and lemony. I think that I will make it for dessert for my mother who is gluten free. It is great to have a gluten free option that everyone can enjoy.
Absolutely! Hope she loves it!
Made this for my sisters, mom, and grandma for Mother’s Day and they all loved it! I love anything lemon, but the blueberries and zucchini brought this to a whole new level, so good! I did swap the oat flour for 1:1 gluten free flour (same amount) because I was making this for someone who is gluten sensitive and I didn’t have GF oats. It came out beautifully. Another keeper, printed and added to the recipe binder 🙂
I’m glad that flour swap worked out well! Such a great spring treat 🙂
This recipe is just perfect !. Thank you so much for sharing. I have already tried it out and everyone was impressed. Loved it.
Amazing! Glad you enjoyed!
This was really good! It tastes like a muffin cake more than an actual cake — definitely not too sweet. Two of us ate the whole thing in 2.5 days. I skipped the frosting and instead made a simple glaze of powdered sugar and lemon juice and it was fantastic. Followed the recipe to a T otherwise. Will definitely make again and will try these in a muffin tin for easier on the go breakfast.
Glad it was a hit! Great idea with a little lightened up glaze 🙂
I made this twice last summer and so excited to make it again this year! It’s perfectly light but rich and fresh! I followed the recipe as written and it turned out delicious, I had never used zucchini in baking before and I was worried but it really makes for a moist cake!
I can’t wait for you to make it again, Sarah! So happy you loved it 🙂
Such a nice summer Sunday treat 🙂 The smell while it bakes up is lovely. Thanks for this! Ended up baking this in a loaf pan which may not have been the best idea but we ended up ok! I baked it 25 mins and then covered the top with foil and baked an additional 30. I didn’t make the frosting, part of out of laziness and part because I don’t really care for frosting. Might make a quick glaze with powdered sugar and lemon juice, but honestly probably will end up eating it as is. Also would echo previous comments around tossing the blueberries with flour while they’re still damp from being washed. 1 tbsp flour was enough for that purpose.
So glad to hear you loved this one, Olivia! And yes great tip about tossing the blueberries in flour 🙂
This is one of my favorite recipes ever! It’s so delicious even without the frosting. I have done with cupcakes and buttercream, as bread, as a cake with buttercream too – just too good!
YAY! Those are great variations–glad they worked out for you!
Love this zucchini lemon blueberry cake!! Only concern for me is the amount of sugar…but as a treat it’s fine!!
So happy you’re enjoying it, Nancy 🙂
Wow!! This cake was so amazing!! I veganized it and used a flax egg and maple syrup. I didn’t use the frosting but instead made a lemon glaze. It’s was a hit at my party!
Great to hear those swaps worked and that you loved it!
So delicious with just the right amount of sweet! My husband dug into it too fast for me to make the frosting for it, but it’s still super tasty as more of a bread situation than cake. Will definitely be making this again!
Oh YAY, so happy you guys both loved it 🙂
This was such a hit! It’s lovely and moist and has great lemon flavor. Normally I usually skip almond flour pastries- but this was so tasty!! I didn’t have almond extract so I just used a double measurement of vanilla extract and it worked really well. This will be my go to dessert from now on! So easy!
So happy you loved it, Olivia! And yes, totally fine to leave out the almond extract 🙂
Hi! This looks gorgeous! I notice eggs in the recipe and I’m vegan. Could I use chia or flax eggs instead or does that change the moisture/texture of the cake? Thank you!
Hi, Neela! I haven’t tried them but I believe that flax eggs should work fine in here!
New fave! I love this recipe, my daughter and husband could not believe that there was zucchini involved 🙂 I didn’t use the frosting as it was sweet enough for me. Will definitely make again!
So happy you guys loved it! And yes, totally fine to leave the frosting off–the cake is delicious as is 🙂
Wow! I baked this cake once for myself—pandemic blues—and just made it again for an outdoor gathering. I received more ohs and ahs and what a great cake than I ever have on a dessert. This cake is so good with a lovely balance of flavors and, of course, all the lemon is heavenly. I follow the recipe exactly as written which is rare for me. Next time I MAY add walnuts.
Oh YAY, I’m so happy that everyone loved it!! And yumm walnuts would be delish in here. Thanks for sharing this review 🙂
I’ve had my eye on this recipe for awhile, and I’m glad I tried it. Delicious! I wanted a strong lemon flavor so I used the zest of 4 lemons (my lemons were also small) and about 7 TBS of lemon juice. Came out so well! And the frosting is amazing! I cut it into 12, and the pieces are huge. There is only 2 of us in my home, so I did a flash freeze of the cake pieces and then wrapped them in plastic wrap and stored them in the freezer in an airtight container (frosted and everything). They defrosted well without loosing any taste or texture. Thank you for the recipe!
Happy you were finally able to try it, Rebecca! So glad you loved it. And brilliant job freezing everything–you’re a pro! 🙂
Oh my yum! I omitted the icing in the recipe and made this as a special last day of school breakfast! It was loved by all and we will definitely be making this again and again! Maybe next time we try with the icing since I could see that would push this recipe over the top!
Aw yay, so happy everyone loved it!! Can’t wait for you to try it with the icing next time 🙂
I made this cake as written and absolutely loved it – moist and delicious. Did not get to making the frosting before the cake was devoured. I may try to reduce the honey next time to reduce the sugar for health reasons.
I forgot to add a rating! 5 stars!!!
Aw thank you!!
So happy you loved it, even without the frosting! And I think it should be fine to reduce the honey a bit 🙂
Hi!! Making this for a Fourth of July party! It’s a big crowd….wondering if I could double and put in 9×13, or should I make two 8×8’s? Thank you!!! Can’t wait!
Hi, Sarah! Ooh what a fun party dessert! I think either of those would work just fine 🙂
Thank you oodles!!!!
So easy and delicious!
Woohoooo! So happy you loved it, Amanda 🙂
I would like to see the recipe using regular all purpose flour & not oat flour etc. Not everyone is vegan, gluten free lactose free etc etc
🤗
Hi, Nancy. I’ve found that oat flour works really well in here, and it’s friendly for my GF readers. It’s difficult for me to test so many ingredient options for each recipe, but you’re welcome to try all purpose flour if you’d like!
This was incredible! Wanted to surprise my husband tonight because he had a rough day at work. We couldn’t wait for it to fully cool. It smelled too good. Only changes was vanilla extract because I didn’t have almond and I did 2 Tb of lemon juice in the frosting because I didn’t want to waste the extra juice. It slightly melted into the cake and was so delicious. My kids are trying to convince me they can have a second piece because it’s healthy with blueberries and zucchini 😆
Oh yay!! So happy you guys are all obsessed with this one! The extra lemon juice sounds so yummy 🙂
I made this for a get-together and shared a piece with my neighbor who said, “Jenny, this is the best gf/vegan thing you have ever made!” It’s a winner, and I especially loved the bright flavor of the frosting. I used Miyoko’s butter. Thanks!
Oh I’m SO thrilled to hear that! Yay!! Glad to hear the Miyoko’s worked well, too 🙂
This was amazing! Rave reviews from friends. S
Aw yay!! I’m so glad everyone loved it!
This looks amazing! Thank you! Can arrowroot bring substituted for the oat flour? My daughter is paleo and can’t eat any grains.
Hi, there! I’ve never tried arrowroot in here so I can’t be sure, sorry! Let me know if you try it 🙂
I baked this with entirely all purpose flour because it’s all I had and I kinda wanted to see what would happen. The flavor is EXCELLENT – it tastes very good. That being said – it came out as more of a bread-y/scone texture. My husband devoured a slice – it does taste amazing. It just isn’t “cake” (I still give it 5 stars because I went my own way from the recipe). I added a bit more lemon to the frosting because we like the bite.
So glad to hear you guys enjoyed it! The flour you use definitely makes a difference, so that’s why the AP flour made it more dense!
I work on a blueberry farm so always have heaps of blueberrys to go around. This is my favourite baked way to use blueberrys. Honestly so good.
This was very good! I used regular flour instead of oat cause its all i had so it probably changed the consistency a bit. And i used a little less honey since its all i had and still cane out delish and sweet enough!
Made this, this week and it was INCREDIBLE! My husband even went back for seconds. I have not been eating sugar the last few months so the icing was super sweet to me, but the cake doesn’t even need that to be good. When I make it again I will still be making the icing, but more for my husband than for me.
This was AMAZING!!! My family loved it and i passed it on to many friends. I have an almond allergy so replaced with vanilla extract and pecan flour and it was perfect. Can’t wait to make again and again!!!
OMG! Sooooo good! Love it! I think I will need to hide somewhere cause I don’t want to share this cake. I am not a baker and it turned out perfect… Another thing I love about it that it is so quick to make.. No need for 10 different bowls and spoons ans gadgets. 😋 ⭐⭐⭐⭐⭐
First time making a zucchini cake and this one was so easy and SO delicious. Made with exactly the ingredients listed and it was amazing! Will definitely be making again in the future.
LOVE these! Easy to make. Will be making again soon🙂
I just made this and it has to be one of my favorite cakes. It is so moist and the combo of lemon and blueberries is perfection. It actually doesn’t need the frosting, but the frosting just makes it that much better.
A tasty and moist cake! Definitely tastes kinda healthy but is still super satisfying. I made 9 muffins instead of using a pan 🙂
Nice! Great idea to turn it into muffins, glad you loved it 🙂
This cake is delicious and soooo easy! It’s not super sweet and needs the icing. Subbed strawberries as I didn’t have blueberries and it was great!
Ooh fun idea to use strawberries! Glad that you loved it, Jenn 🙂
Wow! I was looking for the perfect GF lemon blueberry cake for a birthday party this weekend and this DELIVERED. I love that it called for zucchini too. The perfect summer cake. Not too sweet (I did 1/3 cup maple syrup instead of honey) and perfect balanced texture. I made a simple glaze for the top with powdered sugar and lemon juice. Topped with more blueberries. This is going to be a go-to treat, I can tell already. And I can’t wait to try more of your recipes. This is my first time on your site. Thank you so much!
Amazing! I’m so happy you loved it, McCall!! Thanks so much for the review! Can’t wait for you to try more, too 🙂
Thank you for sharing success with reduced amount of maple syrup! I was hoping there was a way to cut the sugar – and hate having to throw out a disaster. Going to try.
awesome tips!
Made this one for the first time. Very yummy cake! Beautiful and moist!
I used normal Almond flour, not the blanched one. Was still just as good.
Thank you for this informative recipe dear , i prepare this cake on my mom birthday party by own and everyone in the party like that alot.
Cakes are the best gift which contribute happiness in any special occasion of life, my wife has very fond of cakes, so on my upcoming anniversary i plan to make cake for her, After reading your blog i prepare this anniversary cake for loving wife. and guess what this cake make my anniversary more memorable.
This recipe quickly became a staple for me! Little work, big reward. I have used sorghum flour in place of oat and frozen berries (still coated in the flour) and it worked perfectly.
what a delicious combo I loved it. this was very tasty to eat and gives a freshness. also very easy to make. Thanks for sharing this…. keep going
This cake recipe very good. very delicious to eat and vey easy to make I loves it.
Yay! I’m so glad you loved it, Manvi 🙂
Thanks for your lemon blueberry zucchini cake. Really tasty, Nice recipe, Thanks for sharing. please share different cake recipes.
Thank you
Glad you love it! Lots more cakes here.
Useful article..
Thanks for shared
Wow such new recipe you have shared here .
Thanks for sharing.
Loved the Recipe!. Thanks for sharing.
I’m so happy you did! Thanks, Marcus 🙂
Thank you for this fantastic recipe- it turned out wonderfully! A definite ‘make again’… bookmarking it right now. I added 1/4 C melted butter, used maple syrup instead of honey and the cake is super moist and fluffy. Cannot tell it is gf and that is a huge deal to this “gf-under-protest” foodie. I made a glaze instead of frosting. (just lemon juice and powdered sugar) for personal preference. You are amazing and your recipes are the best!!!!
Aww thank you, I’m so happy you love it + my other recipes!! ❤️
Can you sub the oat flour for coconut flour?
I don’t think the texture would be great, sorry to say, but I haven’t tested it so not sure! I linked instructions for making your own oat flour in the blog post, or all purpose flour or a gluten free 1:1 flour might work 🙂
These were so delicious and perfect for Spring! That lemon icing was too good!
I made this yesterday and it was delicious! Thank you for cheering us up!
On a scale from 1 to 10, you’re an 11. I really appreciate, you written well and helpful blog for those regarding cakes. Looking forward for more!!
Thank you for having an almond flour version of zucchini bread!! (and lots of great healthy recipes-love your emails!!!) I am desperately trying to keep to a low carb diet for several health reasons but there’s one thing I can’t seem to find an answer to and hoping you can help. Can I reduce the amount of honey? I get that honey has more liquid than sugar so I’m assuming I need to maybe increase the liquid. Any suggestions??
Hi, Joanne! So excited for you to try this one 🙂 I haven’t tested reducing the honey but you may be able to cut it in half and add in a couple tablespoons of milk (any kind). Let me know if you try that!
Lemon, blueberry and zucchini – what a lovely combination. I’d certainly love to try this at home someday. Thanks.
My new favourite cake recipe! My two toddlers devoured it also!
YAY! I’m so glad you’re all loving it! ❤️
This is one of my top favorite recipes!
I made this for breakfast for my kids and it was amazing!! I needed to make a double recipe to feed everyone which meant a cup of maple syrup. With food prices how could I substitute that?? A mixture of oat milk and dry sugar to equal a cup, that way I am adding sweetness and moisture??
I’m so glad you loved it! I haven’t tried that but it might work? Not totally sure, though, sorry! Let me know if you try it 🙂
I have been wanting to make this recipe for a while. I was thrilled that it tasted as good as I hoped it would be! The lemon frosting is everything! Wonderful texture and a refreshing flavor for a summer dessert.
I’m so happy you finally tried it and that it turned out amazing!!
This looks incredible and I must make it now!! I only have frozen blueberries…do you think those would work out okay? Thanks!!
Hi! I think it should work fine with frozen blueberries. I’d recommend coating them with oat flour to prevent them from sinking.
Can you make this without blueberries for a lemon only cake?
Definitely! That should work totally fine 🙂
I made this delicious cake but swapped the eggs with flax eggs. The cake itself is not too sweet which I prefer. I also used store bought frosting from Whole Foods and added the zest of 1 lemon and several spoonfuls of lemon juice. This will definitely be in the rotation of treats in our house, it’s so good!
This cake was perfection! Just the right sweet to sour taste for a refreshing summer dessert. Sometimes gluten-free recipes disappoint with too flat or too wet cake. This one came out great! I’ll make this one again and again!
A helpful tip I have learned is to let gluten-free flours sit for 10 or 15 minutes after the wet ingredients are added. That helps any gf recipe.
Made this recipe sine i had zucchini and wanted to make something different. i always bake with almond flour so this was easy for me to decide.
I grinder buckwheat flakes to replace oat flour and used coconut nectar (1/4 cup) instead of honey, and honestly it taste great w/o frosting (too much sugar)
Really happy and will make it again!!
So glad those swaps worked out well! Perfect dessert 🙂
I love to bake and had extra zucchini so I had to try this recipe. I brought this cake to work. Everyone loved it! They told me it was one of the best cakes I’ve brought to work. Thanks for the recipe.
Another great recipe by ambitious kitchen! I didn’t make the frosting bc I don’t eat dairy and don’t like all the bad ingredients in vegan butter, but has anyone tried with coconut oil? Even without the frosting the cake and a bit less honey it was Delish. Loved the taste of the mix of lemon and blueberry and the clean ingredients.
So happy you enjoyed it, Elaine! I wouldn’t recommend coconut oil in the frosting (it’ll be greasy) but you could maybe try a plant-based cream cheese frosting? I haven’t tested one, but just an idea!
Love this recipe! Followed recipe exactly. Great for dessert, breakfast, or with that afternoon pick-me-up coffee. My sweets-picky Husband loved this zucchini cake as did my 2.5 year old toddler. Highly recommend!
So happy the whole fam loved it! Thanks, Taylor!
I followed this recipe exactly and it is absolutely delish! I love that it’s not too sweet. I don’t normally bake GF so this was a first for me. I will definitely be trying more GF recipes in the future! I also love the way the recipe is written and broken out by item. It is so easy to follow. Love, love, love Ambitious Kitchen recipes!
My whole loves this recipe!! Was able to sub regular flour for oat flour, it still turned out great!
So glad to hear that!! Happy it turned out amazing ❤️
Thank you for another great recipe! Turned out so good.
Not sure what happened but my cake came out quite wet 🙁 Tastes good though. Maybe i’ll put it in the fridge/freezer and see it if firms up a bit more.
Sorry to hear that! Did you squeeze out ALL of the moisture in your zucchini?
nice post..
One of the best recipes I have found for the making of lemon blueberry zucchini cake. Keep it the good job.
Thanks so much! Happy to hear you are loving this recipe, Ravi.
I made the cake about a month ago and it is amazingly delicious! I want to make it again tonight but do not have any zucchini, what do you think I could use a a replacement? Carrots? I live out of town and won’t make it to the grocery store in time.
Thank you.
I loved it!!!
Very easy to make, did not change any ingredients or amounts only swapped butter in icing for cream cheese.
Whole family enjoyed the cake, very moist but not cloggy,
Will defiantly make it again
This cake is unreal, and comes together super quickly. the texture, flavor, everything is just perfect. I added about 1/2 teaspoon of almond extract and maybe a tablespoon of Greek yogurt to the frosting to add flavor and cut the sweetness a bit.
Coconut sugar?
So good and fresh! Perfect for spring and Easter. Everyone loved it 🙂
Yay! I am so excited this recipe is a hit!
This has really nice flavor. I am not sure what happened to mine, but I baked it for 50 minutes and then I finally sliced it in half lengthwise and baked another 20 minutes to get it cooked through the middle. Nice frosting and the blueberries on top give a great pop of flavor that shouldn’t be skipped. I appreciate your yummy and healthy recipes!
Interesting, I am not sure what might have happened. What type of pan did you use? Glad it turned out for you though ❤️
I made this cake it came out truly moist I made it without the frosting and it was great I’m going to make it again tomorrow .I was wondering without the frosting what will the nutritional value be? since there is no frosting I imagine the sugar value will be less? I put less then half a cup of honey and still was sweet enough for me.
Hi Lina – So glad to hear you’re loving this recipe. Yes, the sugar will be less without the frosting, you could add it to a nutritional calculator for the correct info!
Was surprised that there wasn’t coconut oil or butter. I think it could benefit. Tasted egg heavy. Followed directions. Love all the other recipes!!!
Not sure what might have gone wrong, they definitely shouldn’t have tasted like egg.
Are frozen blueberries ok?
I think it should work fine with frozen blueberries. I’d recommend coating them with 2 tablespoons of oat flour to prevent them from sinking. Hope you love it!
So delicious! The cake is moist and just so pretty. Can’t wait to try the orange cake recipe!
I’m thrilled to hear you loved it, Rachel!! And YES omg you need to try the orange zucchini cake ASAP 😍
This sounded delicious, was so easy to make, freezes really well…but…most of all, is sooo delicious!!!. Thank you
I only recently found your page and love it.
Yay! I am so glad you’re here and enjoying this recipe!
I did pick your own blueberries that I really wanted to use in a dessert! I’ve also been on a lemon kick lately so this recipe was just what I wanted. I ended up doubling the cake recipe and putting it in 2 round pans in order to make a layer cake. It is so pretty and delicious! I didn’t have the oat flour so l used regular flour along with the almond flour and found no issue. I also subbed vanilla extract for almond.
I was worried there would be a strong zucchini taste but like other comments said it isn’t at all! It’s lovely lemon with fresh blueberries. Lastly, I usually try and avoid frostings that are predominantly a bunch of powdered sugar as they are usually too sweet for me, but paired with the barely there sweetness of the cake it was a perfect match in my opinion!
Delicious! I am so glad you’re loving this recipe and it turned out great for you. Fresh picked blueberries are the best for this recipe 🫐
Hey, nice recipe.
Amazing! It is the perfect summer cake. Moist, vibrant. And comes together so well. Followed the recipe exactly as written and it was wonderful. Will definitely make this on repeat.
One Q, I made it in an 8×8 as outlined. Can it also be made in an 8 inch round?
Can’t wait for you to share more delicious cakes!
Yum! I am so glad you’re loving this recipe and it turned out great for you, Danielle. I haven’t tried it in an 8in round, but I assume it would work just fine. Let me know how it turns out!
For years my late mother made everything with her huge zucchini crop each year— nothing came close to this delicious, moist cake! Brava
The perfect way to use up lots of zucchini! So glad you enjoyed 🙂
I didn’t use the frosting but this recipe is amazing! The family loved it!
So glad it was a hit!
Very tasty! I shared with my coworkers and I only heard positive comments between mouthfuls! I like how the oats and almond flour hold the cake together – more so than using regular flours in other recipes.
YUM! So glad this recipe is a hit for everyone 🙂
A cross between blueberry muffin and blueberry pie. Omg. This dessert is to die for. I am refined sugar free and gluten free, so I was happy that the only sweetener was honey, which I cut in half. It was delectable. And guilt free! And it’s healthy with zucchini, right? =)
I came upon this recipe because I needed to use some zucchinis I bought – and I had never used them before in baking! I took another reviewer’s suggestion and made them into muffin and baked for 20 minutes. I could have eaten all 12 muffins in one sitting – THE best muffins I have had in a very long time. Not too sweet, very moist, the lemon/lemon zest is key. Like many, I didn’t make the frosting, and it was just perfect. Looking forward to trying many more of your recipes.
Ahh this is seriously the best! I am so glad you are loving this recipe and the muffins turned out great for you.
Hi, this looks delicious! Can you use frozen blueberries for this recipe?
SO DELICIOUS, CRAZY ADDICTING.
Ah! I am so glad you’re loving this cake + frosting, such a delicious treat 😍
AMAZING!!!!!!!!!! Totally unreal – nice work! Made if for a birthday and it came out beautifully. Thank you!
Delish!! Glad this cake is a hit, Jennifer ❤️
Hi! I love this cake so much. I’m going to make it into regular sized cupcakes. Any suggestions on temp and cook time?
Hi! I would keep the baking temp the same but start at 18 minutes to see how done they look. Watch carefully so that they don’t overbake!
Truly one of my favorite recipes – nutty, almondy, lemony, and just the right level of sweetness.
Absolutely! So bright and delicious 🙂
I’ve been wanting to try this lemon blueberry zucchini cake for ages and I finally did today. Let me tell you I’m SO glad I did. THIS CAKE WAS SO DAMN GOOD!!! Best gluten free cake I’ve ever had, and it’s even good for you, too!! Thank you for all you do, I love Ambitious Kitchen!!!
Amazing!! So glad you loved it!
Can I sub frozen wild blueberries?
Sure! I’d recommend thawing them and draining off any liquid beforehand.
Can I skip the frosting?
Sure!
This recipe is outstanding! It is so flavorful and moist. I will definitely be making it again. I made a simple lemon icing with powdered sugar and fresh lemon juice. Even a dusting of powdered sugar would be great if you don’t want the lemon frosting. Thank you!
Love that! Such a great treat for spring and summer 🙂
I wish I could give you an honest opinion on your wonderful looking blue Betty zucchini cake but the recipe defeats me. I am English….sorry & can not make head nor tail of your measurements of ingredients. I went on to google for help. Definitely confused. Com. In know I am 86 but not senile. I can buy spoons & cups in local stores but they don’t tell you what sizes of cups or spoons on the items I buy. Almond flour. Is it ground flour.
Oatmeal Flour I have foundthe oatmeal but can’t measure it. I can understand metric & pounds & ounces but sticks of butter I’m lost.
I am not criticising you but the worlrld is not just America. your great reccipies are not available because we are not on the same page. Any suggestions. as to a soloution. I know I am missing out. Toni T. You .
Hi Toni! We’re working to manually add metric measurements to all of our baking recipes here. Thanks so much for your patience as we keep working on this!
Absolutely delicious!! Thank you!
I usually have no problem following recipes but man I really messed this one up. 😭 I knew it was going to be bad when my batter was like a bread dough… Does this mean I just used too much flour do you think? The flavors were all there, honestly it still turned out delicious, but I am lost! Wondering if I just packed in way too much almond flour. I did substitute AP flour for oat. At 30 min my cake was gooey in the middle and had jagged, crispy peaks on top. I tried to save the batter with more honey and lemon juice but it just turned out so weird. I’ll have to try again.
Hi! I don’t recommend substituting the oat flour for another flour – that’s likely what changed the texture!
This is one of my favorite cakes and I make it often. It’s quick, easy and delicious. I have a lot of cherries and I’m inspired to make a cherry almond version. My question is, is the lemon juice only used for flavoring or does it also activate the baking soda? Do you think 1 teaspoon would be enough?
That sounds amazing! The lemon juice also activates the baking soda, so I’d recommend sticking with the recipe as written for the base of the cake.
Could I make this in a 9×5 loaf pan?
I haven’t tested it so I’m not 100% sure what the bake time would be!
Can I use frozen blueberries?
Yes! I recommend thawing them, draining off the liquid, then tossing them in flour before mixing them into the batter.
This cake is my new favorite cake! It’s amazing! Such a delicious sweet but light flavor profile and texture. I subbed all purpose GF flour for the oat flour and it worked great. I’ve made this cake twice in 4 days because my family is going through it so fast! It’s SO SO GOOD and so easy to make! Thank you for this! It will be a new staple dessert or sweet breakfast treat for us!
One of our all-time favs, too! So happy you all loved it!
Hi,
Can I skip blueberries and make just a simple lemon zucchini cake, in that do I need to add in that additional 2 tbsp oat flour for coating or omit it?
Yes, that should work! No need to add the extra flour for coating.
yummo !! this is delicious !
i read in the notes about flour substitution.
i’m gluten free and can’t eat oat flour and my daughter is not free.
I substituted the almond flour with Gluten free flour and the oat flour with coconut flour.
I also baked in a square shallow tin.
It turned out wonderful.
great recipe thankyou !
I’m glad that worked out well! Perfect treat 🙂
Hi,
I tried it out, it was amazing, can I replace blueberries with raspberries? to make a lemon raspberry cake?
But I also need the cake to be sweeter with slight tang, will it work out?
Glad you enjoyed! Yes, raspberries will work, or you can try this lemon raspberry cake.
Hi,
Can I use frozen raspberries and do I need to thaw them?
Im not gettting fresh raspberries and since raspberries are sour than blueberries, can I increase honey by 2 tablespoons to increase sweetness?
I’d recommend thawing them and then draining off the liquid before adding to the batter. And yes, that increase should work okay!
Hi Monique
The sole puporse of 2 tbsp oat flour is to only coat the blueberries so they don’t sink to the bottom right? Or oat flour coating also absorb water from blueberries?
Hi! The oat flour is to both prevent the blueberries from sinking and prevent them from turning the cake blue when they release their juices while baking.