Low-FODMAP Blueberry Lemon Zucchini Snack Cake; Gluten-free, Dairy-free

A low-FODMAP Blueberry Lemon Zucchini Snack Cake.  Sounds pretty good right now, doesn’t it?

This low-FODMAP Blueberry Lemon Zucchini Cake is…

• Moist
• Citrusy
• Tangy
• Packed with blueberries
• Incredibly delicious.

Zucchini is such a powerhouse in baking, because it provides moisture, but very little flavor.  That means you can enjoy the health benefits of this fabulous vegetable, but your kids will still eat the cake!

Those of you that follow my blog know I am a huge fan of low-FODMAP lemon recipes as well.  You can see all of them listed in my low-FODMAP Best Lemon Recipes Collection.

My low-FODMAP Blueberry Lemon Zucchini Cake is a classic for any summertime picnic, birthday or Sunday brunch.  You will make this again and again.  No fancy equipment, and an easy clean up…such a winner.

You may also love:

• Low-FODMAP Starbucks Copycat Iced Lemon Loaf/Pound Cake
• Low-FODMAP Glazed Lemon Blueberry Scones
• Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
• Low-FODMAP Moist Zucchini Bread with Chocolate Chips
• Low-FODMAP Lemon Coconut Muffins
• Low-FODMAP Spiced Zucchini Cake with Brown Sugar Cream Frosting
• Low-FODMAP Best Cake Collection

Or check out over 475 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S. You should see my COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 16-20

Prep time: 20 minutes

Bake time: 45-50 minutes

Bake: 350 F

Equipment: 9 by 13-inch pan

Ingredients

• 2 and 1/2 cups (plus 1 teaspoon for dusting blueberries) gluten-free, low-FODMAP flour (I use Authentic Foods GF Classical Blend, it had the best results in my low-FODMAP bake off contest!)
• 1 teaspoon xanthan gum (if not added to your flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canola oil or your preferred oil for baking
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 cups (350 g) finely grated zucchini (about 1-2 medium zucchini), pressed to remove excess liquid
  • 65 g is one low-FODMAP serving
  • I used the fine shredding disc on my processor, then pressed it out with paper towels
• 1 & 1/2 cups (250 g) blueberries, washed and dried (plus extra for garnish)
  • 125 g is one low-FODMAP serving (recent Monash updates)
  • If you use frozen blueberries, then defrost by rinsing in cool water so they don’t bleed in the cake
• 1 tablespoon of packed lemon zest (about 1 large lemon; save the juice for one of the frostings you select!)
• Vegetable shortening for greasing
• Your choice of the following: low-FODMAP Lemon Glaze (dairy-free), low-FODMAP Lemon Buttercream (dairy-free), low-FODMAP Lemon Cream Cheese Frosting, low-FODMAP Fluffy Cream Cheese Frosting or low-FODMAP Vanilla Buttercream (dairy-free)
  • I modified my recipe for low-FODMAP Lemon Cream Cheese Frosting for a fluffier, thicker texture, and I wanted a lot of extra
    • I used 16 ounces of lactose-free cream cheese (drained first), 1 stick (8 tbsp) of unsalted butter, 1/4 cup fresh squeezed lemon juice (1 large lemon), 1 teaspoon vanilla, a pinch of salt, and 5 cups of confectioner’s sugar
    • This type of frosting will not be super thick, due to the lemon juice
• Garnish: fresh blueberries, additional lemon zest

Directions

• Preheat the oven to 350°F and grease a 9×13 inch pan
• Whisk the low-FODMAP, GF flour, xanthan gum (if using), baking powder, baking soda, and salt together in a medium bowl
• In a separate large bowl beat the eggs with the sugar to combine well using a hand mixer
• Add oil, then lemon zest and vanilla and beat again to incorporate
• Pour the dry ingredients into the wet ingredients and beat lightly until combined
• Fold in the grated zucchini
• Lightly toss the blueberries in 1 teaspoon of your low-FODMAP flour
  • This keeps berries from sinking to the bottom
• Fold blueberries into the cake batter
• Spread batter into the prepared pan
• Place in oven and bake for 45-50 minutes
  • Baking times vary, so watch for doneness, a tester should come out clean and the top should be slightly springy to the touch
• Remove the cake from the oven and set aside to cool
• While cake is cooling, prepare your choice of frosting
• Spread frosting over cooled (room temperature) zucchini cake, garnish with lemon zest and fresh blueberries, if desired
• Cover leftover cake tightly and store in the refrigerator for up to 5 days