Zucchini Blueberry Cake

Oh my goodness this cake is GOOD! I will share the recipe below.
With Zucchini so abundant at this time of year…I was looking for ways to use it.

Zucchini is a rather bland summer squash but can be added to so many different recipes to up the nutrition quotient.

Let’s analyze why zucchini is a great addition to your summer cooking, and your winter meals too.

Why do we want to consume zucchini? There are many reasons of which I will share with you here. After reading this…..try the cake recipe. It is a HIT in our house and it is low fat, high fibre, full of antioxidants and is sugar free if you do it the way I did, and oh so tasty.

Zucchini is:

  • Rich in nutrients….several vitamins, minerals and plant compounds. And….it is low in calories. It contains a small amount of iron, calcium, zinc and several of the B vitamins. It is loaded with vitamin A which is supportive of your eyes and your immune system.
  • High in antioxidants that protect your body from damage by free radicals. Carotenoids such as lutein, zeaxanthin and beta-carotene are plentiful in zucchini. These antioxidants are supportive of your eye health, skin, heart and possible protection against some cancers.
  • Zucchini helps with digestion. It has high water content which helps soften stool helping to prevent constipation. It contains soluble and insoluble fiber, both beneficial to your gut health. Zucchini has been shown to reduce inflammation and symptoms of disorders such as IBS and Crohn’s Disease.
  • Zucchini may help lower blood sugar. It is low in carbs. It is a great alternative to high carb noodles. You can spiralize zucchini into strands similar to noodles and top with your favorite pasta sauce. The fiber in this veggie/fruit may help with insulin sensitivity.
  • Zucchini may boost your heart health. It’s high fiber content, particularly pectin helps reduce bad LDL cholesterol levels.
  • Zucchini is good for your eyes in that it is rich in Vitamin C and beta-carotene, lutein and zeaxanthin….these antioxidants accumulate in the retina and improve vision, reducing risk of age related diseases.
  • Being rich in fiber and low in calories, zucchini helps make one feel full sooner than other foods….possibly helpful on a weight reduction plan to eat lots of zucchini.
  • Zucchini may also benefit bone, thyroid and prostate health because of it’s Vitamin K and magnesium.

You can add this versatile veggie/fruit to salads, stewed with tomatoes, stuffed with your favorite meat or rice stuffing, put in soups, grilled with a little oil and salt and pepper, breaded and fried, made into noodles and baked into muffins, breads and cakes as you will find out if you try this delicious recipe below.

ZUCCHINI BLUEBERRY CAKE (all my ingredients are organic and non-GMO, gluten-free but you could modify this to suit your diet needs)

1 cup shredded Zucchini

2 organic eggs

1/2 cup raw honey

Zest from 2 lemons and then 2 tablespoons lemon juice from the zested lemons

1/2 tsp almond extract


1 1/2 cup fine almond flour

3/4 cups gluten free oat flour

1 tsp. Baking soda

1/2 tsp salt

1 heaping cup of blueberries


1/2 cup butter….I use vegan butter….room temperature

1 cup powdered sugar (I use powdered erythritol, a sugar substitute)

1 tbsp fresh lemon juice

1 tsp lemon zest

Extra blueberries to garnish top of cake.

Preheat oven to 350. Line an 8 x 8 square pan with parchment sprayed with non-stick cooking oil.

Measure out 1 cup zucchini, and squeeze between two sheet of paper towel to get most of the moisture out. This step is so important to the success of this recipe.

Add zucchini, eggs, honey, lemon zest, lemon juice and almond extract to a large bowl. Whisk together.

Add almond and oat flours, baking soda and salt. Combine with a wooden spoon.

Separately, toss blueberries with a bit of oat flour to coat them so they don’t sink to the bottom of the cake while baking. Fold berries into batter.

Pour batter into parchment prepared pan. Bake for 30 to 35 minutes until toothpick inserted comes out clean. Allow cake to cool on a rack completely before frosting.

Beat together butter, powdered sugar, lemon juice and zest on high in an electric mixer until smooth. Spread frosting over cooled cake. Garnish with extra blueberries. Cut into 9 squares. Keep in refrigerator.


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