Lemon Blueberry Zucchini Cake with Lemon Frosting

ambitiouskitchen.com

Elle W

subheading: Wet ingredients:

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

½ cup honey

zest from 2 lemons

2 tablespoons fresh lemon juice

½ teaspoon almond extract

subheading: Dry ingredients:

1 ½ cup packed blanched fine almond flour

¾ cup gluten free oat flour

1 teaspoon baking soda

¼ teaspoon salt

subheading: For the blueberries:

1 heaping cup fresh blueberries

2 tablespoons gluten free oat flour

subheading: 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

subheading: To garnish:

Extra blueberries for sprinkling on top

Directions at ambitiouskitchen.com

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