Blueberry Zucchini Lemon Cake

September 20, 2016
1 Ratings
Photo by All that's Jas
  • Serves 12-16
Author Notes

You can indulge in this Blueberry Zucchini Lemon Cake guilt-free as it has healthy servings of fruit and vegetable. That’s my story and I’m sticking to it! —Jas

What You'll Need
  • Cake
  • 3 eggs
  • 1 cup oil
  • 2 1/4 cups sugar
  • 1 tablespoon vanilla extract
  • 1 lemon, juice and zest
  • 2 cups shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups blueberries (tossed with 1 tablespoon flour)
  • Frosting & Topping (optional)
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • for candied zucchini (optional):
  • 1 1/4 cups sugar
  • 1 medium zucchini
  1. Cake
  2. Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
  3. With an electric mixer, beat the eggs, oil, sugar, vanilla, lemon zest, and juice until blended. Fold in the zucchini.
  4. In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture in batches, mixing to blend. Gently fold in the blueberries. Divide the batter evenly between the cake pans.
  5. Bake 40-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in pans for 10 minutes then invert onto a wire rack to cool completely. Using a serrated knife cut off the cake dome. You want an even surface or your frosting is going to run right off the cake.
  1. Frosting & Topping (optional)
  2. Beat together the cream cheese and butter until smooth. Add powdered sugar, salt, vanilla, and lemon juice. Mix on low until sugar is well incorporated, then turn the mixer to high. Beat for 2-3 minutes then add more lemon juice if you’d like softer frosting.
  3. Candied zucchini Slice zucchini lengthwise into thin strips using a mandoline slicer.
  4. In a small saucepan bring water and sugar to a boil, stirring until sugar dissolves. Add zucchini strips. Reduce heat to medium and simmer, until zucchini is translucent, 15 to 20 minutes. (Placing a round piece of parchment paper on top of zucchini will keep them submerged). Let zucchini cool in syrup. Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 30-60 minutes.
  5. Layer the cakes and frosting then garnish with blueberries, candied zucchini, and lemon if desired.

See what other Food52ers are saying.

  • Dianne Q. Renton
    Dianne Q. Renton
  • Jas

2 Reviews

Dianne Q. August 14, 2020
Moist, flavorful and just sweet enough. Delicious!
Jas August 18, 2020
Thank you! Glad you like it. :)