STEP 1
Shred zucchini, squeeze out excess moisture and place shreds in a bowl
STEP 2
Add eggs, lemon juice & zest, almond extract and honey and whisk well
STEP 3
Mix in almond flour, oat flour, baking soda and salt until well combined
STEP 4
Toss blueberries with oat flour, fold into batter, pour into a prepared pan and bake
STEP 5
Beat together butter, powdered sugar, lemon juice & lemon zest
STEP 6
Frost cake and top with additional blueberries