Lemon Blueberry Zucchini Cake.
This is NOT your momma’s zucchini bread recipe!
Are you overloaded with zucchini and looking for new recipes to use up the abundance you have this time of year?
You have to try this amazing cake! A co-worker made this to share for a recent celebration at work, and I knew I had to make it.
I modified it slightly from the recipe he found at I Am Baker by cutting the frosting in half, and it was absolutely amazing.
Go bake this!
Lemon Blueberry Zucchini Cake
- 2 cups shredded zucchini
- 3 eggs
- 1 cup vegetable oil
- 3 tsp pure vanilla extract
- Zest of 1 lemon
- 2 1/4 cup sugar
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pint fresh blueberries
- Lemon Buttercream Frosting
- 1/2 cup butter, room temperature
- 1 3/4 cup powdered sugar
- Juice of 1/2 lemon (1 Tbsp)
- 1 tsp pure vanilla extract
- Dash salt
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Shred zucchini and spread out on a clean dish towel. Roll up and squeeze gently to drain a bit of the excess water. Set aside 2 cups of shredded zucchini.
Beat together eggs, oil, vanilla, sugar, and lemon zest with electric mixer. Gently fold in the zucchini.
Add flour, salt, baking powder, and baking soda. Stir until incorporated. Gently fold in the blueberries.
Pour half of batter into each cake pan.
Bake approximately 40 minutes or until knife inserted in center comes out clean.
Cool 20 minutes in pans, then turn out onto cooling racks to cool completely.
Prepare lemon butter cream frosting by beating butter, sugar, salt, lemon juice and vanilla with electric mixer until creamy.
Spread on top of each layer, leaving sides “naked.”
Decorate with additional fresh blueberries, lemon zest, zucchini blossoms, and powdered sugar if desired.
Cheers & Hugs,