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Lemon Blueberry Zucchini Cake with Lemon Frosting
Ingredients
  • 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
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