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
Directions:
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.
Refrigerate.
Enjoy!
Cheers & Hugs,
Jodi
I’ll be right over!
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👍😉
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It looks good
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👍☺️
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With such an abundance of zucchini your recipe will come in handy to try out something new. I will pass it on to my wife. Thank you, Jodi!
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Enjoy! ☺️
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Saved it to my Pinterest account. Can’t wait to try it.
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👍☺️
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Mmmmm … scrumptious, Jodi … so tempting! Anita 🙂
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😉
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Your cake is beautiful Jodi, how brilliant to decorate it with squash blossoms! Lemon buttercream, yum!
Jenna
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😉💛. Thanks Jenna
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This cake looks and sounds amazing!! YUMMMM!!
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☺️💛
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Looks wonderful Jodi…
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It is Evelyn! 😉
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yumm This is a lovely twist on the usual type recipe and sounds so flavorful!
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👍☺️💛
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Have to try this sounds and looks amazing
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Hope you do. Enjoy!!
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yumm
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Fresh! Great Jodi!
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Thanks!
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It looks to beautiful to eat!! 😜 Yum!! 🍰🍋
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☺️
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That is just beautiful! Makes me want to be a cake baker!
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👍😉
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Wow absolutely incredible!! And I love the combination! Such an awesome way to use up zucchini too. Awesome post Jodi (:
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👍😉
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Pure happiness and delight. I love cake!
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👍😉
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This looks fantastic … I’m always on the look for clever ways to use a glut and we do have a glut of Zucchini (not our own but the farm stands are selling them for a pittance) …. and blueberries too! Heaven!!
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Such bountiful harvest right now!!
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Looks delicious, Jodi! And far tastier than regular zucchini bread!
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A nice twist 😉👍
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Almost too beautiful to eat! (K)
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Gorgeous cake! Looks terrific.
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Thanks!
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What a beautiful cake!! Love the squash blossoms on top, what a lovely touch!
—
http://www.areweadultsyet.com
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👍☺️
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Wow….that looks amazing. I’m guessing there are no leftovers ..:)
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Afraid not! 😉
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I already have a couple of zucchini on my counter waiting for my attention and probably more in the garden (I’ll be looking for squash blossoms now too! What a wonderful garnish idea!). Thanks for the recipe! I just printed it and will be making this very soon.
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ENJOY!!! hope you love as much as we did. Please let me know!
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Thanks for sharing!
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Thank you 🙂
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