This tender gluten-free, dairy-free coffee cake is bursting with fresh summer flavors—juicy blueberries and garden zucchini tucked into every bite. Lightly sweetened with unrefined sugars and packed with protein, healthy fats, and fiber, it makes a nourishing treat to enjoy with iced tea on the porch with family and friends. The version pictured here was made with sunny yellow zucchini from my garden and freshly picked blueberries—summer’s perfect pairing!
Ingredients
Dry Ingredients
1¾ cups
blanched almond flour
(gently packed)
½ cups
oat flour
¼ cups
tapioca flour
1 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
½ teaspoons
ground cardamom
(optional)
Wet Ingredients
2 large
eggs
⅓ cups
avocado oil
⅓ cups
maple syrup
2 tablespoons
lemon juice
2 teaspoons
lemon zest
Other Ingredients
1 cups
grated
zucchini
moisture squeezed out
¾ cups
blueberries
Crumb Topping
⅓ cups
blanched almond flour
(gently packed)
⅓ cups
coconut sugar
2 tablespoons
tapioca flour
½ teaspoons
cinnamon
3 tablespoons
butter
melted
