Blueberry Zucchini Cake

Moistened with shredded zucchini, laced with blueberries in every bite, and topped with a lemon buttercream frosting!

Blueberry Zucchini Cake with Lemon Buttercream

Right away I started investing in the things I needed and practiced decorating on cakes friends or family asked for. I quickly learned so much about decorating cakes, including how much time really goes into them. It takes a ton of time!

So I revised the recipe and made it possible to make in a 9 x 13 pan so it doesn’t seem so time consuming! And if making this cake still doesn’t use up all of your zucchini then you can make Zucchini Brownies , Chocolate Zucchini Cookies , or Chocolate Zucchini Muffins!

• Zucchini Brownies
• Chocolate Zucchini Cookies
• Chocolate Zucchini Muffins!

What You’ll Need for the Cake

2 cups Zucchini, Shredded

3 Eggs

1 cup Vegetable Oil

3 tsp Vanilla

2 1/4 cups Sugar

3 cups Flour

1 tsp Salt

1 tsp Baking Powder

1/4 tsp Baking Soda

1 pint Fresh Blueberries

And the Lemon Buttercream

1 cup Butter, Softened

3 1/2 cups Powdered Sugar

Juice of 1 Lemon

1 tsp Vanilla

Zest of 1 Lemon

How to Make Blueberry Zucchini Cake

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.

Grate enough zucchini to equal 2 cups. Set aside.

In a large bowl, mix together 3 eggs, 1 cup vegetable oil, 3 tsp vanilla, and 2 1/4 cups sugar. Fold in shredded zucchini.

In a separate bowl, whisk together 3 cups flour, 1 tsp salt, 1 tsp baking powder, and 1/4 tsp baking soda.

Pour dry ingredients into the wet and mix together. Fold in 1 pint fresh blueberries.

Distribute evenly into prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool, then make the buttercream by mixing together 1 cup softened butter and 3 1/2 cups powdered sugar.

Mix in the juice from 1 lemon and 1 tsp vanilla until creamy. Then stir in zest from 1 lemon.

Spread evenly over the top of the cake.

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Blueberries – You can use frozen blueberries instead of fresh if you’d like.

Pan – The original recipe called for baking the cake batter in two 8-inch pans, then layering the cake and buttercream frosting. If you’d like to try that, adjust the baking time to 35-40 minutes.

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