Go Back
+ servings
Print Recipe

Lemon Blueberry Zucchini Cake with Lemon Frosting

Gorgeous lemon blueberry zucchini cake bursting with juicy blueberries and topped with a luscious lemon buttercream frosting. This easy, gluten free blueberry zucchini cake is made with a mix of oat and almond flour and naturally sweetened with honey. A delicious snacking cake perfect for using summer produce!

Course Cake, Dairy Free, Dessert, Gluten Free
Cuisine American
Keyword gluten free lemon blueberry zucchhini cake, healthy blueberry zucchini cake, healthy lemon blueberry zucchini cake, lemon blueberry zucchini cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 servings
Calories 376 kcal
Author Monique Volz of AmbitiousKitchen.com


  • Wet ingredients:
  • 1 cup shredded zucchini (from 1 medium zucchini)
  • 2 eggs
  • ½ cup honey
  • zest from 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon almond extract
  • Dry ingredients:
  • 1 ½ cup packed blanched fine almond flour
  • ¾ cup gluten free oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the blueberries:
  • 1 heaping cup fresh blueberries
  • 2 tablespoons gluten free oat flour
  • For the lemon frosting:
  • ½ cup butter (or sub vegan buttery stick), at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • To garnish:
  • Extra blueberries for sprinkling on top


  1. Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set aside.
  2. 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!
  3. Add shredded zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl and whisk together until well combined.
  4. Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined.
  5. 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.
  6. 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!)
  7. 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

I do not recommend a substitution for almond flour, as that’s the only ‘fat’ in this recipe and helps to keep the cake moist and retain its texture.

If you’re looking for an oat flour sub, I think regular flour or GF 1:1 flour would work well, but haven’t tested it myself.

Cake can be made a day ahead of time. After a day, the cake should be transferred and stored in the fridge.

Nutrition Facts
Lemon Blueberry Zucchini Cake with Lemon Frosting
Amount Per Serving (1 slice (with frosting))
Calories 376 Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 7.3g46%
Carbohydrates 44.6g15%
Fiber 3.6g15%
Sugar 30.1g33%
Protein 6.9g14%
* Percent Daily Values are based on a 2000 calorie diet.