This cake is really something.
Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries.
Let’s talk substitutions: I suggest keeping the almond flour in this as it provides the fat in the cake, but you can sub the oat flour out for all purpose or whole wheat if you’d like. Almond flour is easy to get these days, but it’s expensive, so I like to use it in combination with less expensive flours like oat (which you can make in a food processor with your oats, if you remember).
I’ve used blackberries, blueberries, and raspberries all with excellent results. It’s a really versatile cake that keeps well in the fridge (though it goes FAST).
I hope you love it as much as we do!
Berry Zucchini Cake
Yeild: One 8×8 or 7×11 pan (either work)
1 medium zucchini, shredded
1 cup blackberries, blueberries, or raspberries, tossed with 1 T oat flour
2 large eggs, whisked
1/2 cup honey
1 teaspoon vanilla extract
1 cup almond flour
1 ⅓ cup oat flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, softened
⅔ cup powdered sugar
¼ teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Line your pan with parchment and spray with baking spray.
Place your zucchini in a clean cloth and squeeze out as much moisture as possible. Transfer to a large bowl. Add eggs, honey, and vanilla and whisk to combine.
In a separate bowl, combine flours, baking soda, and salt and whisk lightly with a fork.
Add to wet ingredients and stir to combine.
Fold flour coated berries into your batter and transfer to the prepared pan.
Bake for 28-35 minutes until tester comes out clean. Let cool briefly in pan and finish cooling completely on a rack before frosting.
To make the frosting – Beat together the butter, powdered sugar, and vanilla with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with a few more berries. Enjoy!