Blueberry Zucchini Cake with Lemon Frosting
Note, I halved the almond flour and added 1 1/2 C Carbquik. Which is a new low carb baking mix.
Ingredients
Cake:•3 cups shredded zucchini
•1/4 tsp salt
•3 cups almond flour
•1/3 cup unflavoured whey protein powder
•1 tbsp baking powder
•1/4 tsp salt
•1/2 cup butter, softened
•1/2 cup Swerve Sweetener
•1/2 tsp liquid stevia or another 1/2 cup Swerve
•3 large eggs, room temperature
•1 tbsp lemon zest
•1/2 tsp vanilla extract
•1 cup blueberries, fresh or frozen
Lemon Frosting:
•8 ounces cream cheese, softened
•1/2 cup butter, softened
•1 1/4 cup powdered Swerve Sweetener
•2 tbsp freshly grated lemon zest
•3 to 4 tbsp freshly squeezed lemon juice
Garnish:
•1/2 cup fresh blueberries
Instructions
Cake:•Place zucchini in a sieve and sprinkle with salt. Toss to combine. Let drain 1 hour and then press on zucchini to release as much moisture as possible.
•Preheat oven to 325F and grease 2 (two) 9-inch round cake pans very well. You can use 8 inch pans as well but your cake will need to bake a little longer. And if your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.
•In a medium bowl, combine the almond flour, whey protein, baking powder and salt.
•In a large bowl, beat butter with sweetener(s) until well combined. Beat in eggs, lemon zest, zucchini and vanilla extract. Beat in almond flour mixture until well combined. (If your batter is quite dry, add 1/4 cup to 1/2 cup unsweetened almond milk until it is a thick but spreadable batter).
•Gently fold in blueberries. Divide batter between prepared pans and spread evenly to the edges. Bake 35 to 45 minutes, until golden brown around the edges and set on the top. Remove and let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Frosting:
•In a large bowl, beat cream cheese and butter together until smooth. Beat in sweetener until well combined, then beat in lemon zest.
•Beat in 3 tbsp lemon juice. Add remaining tbsp if frosting is too thick.
•Place first cake layer on a serving platter and spread the top with half of the frosting. Add second cake layer and spread with remaining frosting. Top with fresh blueberries.