Blueberry Zucchini Snack Cake with Lemon Buttercream

Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com
Blueberry Zucchini Cake with Lemon Buttercream combines the best of summer into one delicious, snackable cake! | theviewfromgreatisland.com

Blueberry Zucchini Snack Cake with Lemon Buttercream combines the best of summer into one delicious treat, and since blueberries, zucchini, and lemons are available all year round, you never have to go without this yummy cake!

Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

When it comes right down to it, we food bloggers are just as susceptible to gorgeous Pinterest photos as anybody, maybe more.  Lots of my food cravings start out as random pins that float innocently across my screen.  You might have seen I am Baker’s cake around, it’s a stunner. The mere thought of a zucchini cake with blueberries and a lemon buttercream just about sent me into a tailspin of anticipation.  I keep a little queue of recipes that I want to make and this one kept inching its way up to the top until finally I couldn’t resist.

Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

Amanda’s cake is a gorgeous 2 layers, fit for a celebration, but in true TVFGI style, I turned it into a casual snack cake.  No less scrumptious, just a little more user friendly.  Eat it with your hands, in your lap, off a paper napkin, whateves, but definitely try it.

Making Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

Instead of using round cake pans, I baked the batter in my 9×13 USA pan, I love it, it’s got a wonderful heft to it, and cooks nice and evenly.  I don’t like to bake in glass if I can avoid it because it tends to cook hot, and the edges can get overdone.  I used this pan to bake my favorite Pecan Praline Pumpkin Cake, too, and I’m always thrilled with the results.

BAKING TIP Converting a layer cake to a 9×13 pan is easy — since the depth of the batter will be comparable, there are no changes necessary except to watch the baking time carefully.  It will probably take a little longer in the 9×13 pan, so check with a toothpick to be sure.

Making Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

The batter is luxurious and silky — and since it uses oil in place of butter it’s super easy to throw together.  I made sure to rearrange my blueberries after filling the pan so they would be evenly distributed throughout the cake.

Blueberry Zucchini Snack Cake with lemon Buttercream | theviewfromgreatisland.com

This blueberry zucchini cake is moist, dense, and delicious, but I think it’s the lemon buttercream that has my taste buds doing a jig.  I love it, so I made sure to lay it on nice and thick.

BAKING TIP: I blended the lemon buttercream up in my food processor (fitted with the metal blade) rather than using my electric hand beaters like I usually do, and I loved the result.  It was easier, less messy, and the frosting came out super smooth and creamy.  It’s my go to method from now on.


*Recipe slightly adapted from I am Baker

Blueberry Zucchini Snack Cake with Lemon Buttercream

Blueberry Zucchini Snack Cake with Lemon Buttercream

Ingredients

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries (tossed in 1 tsp flour)
    lemon buttercream
  • 1 cup butter, (2 sticks, 8 ounces) at room temperature
  • 4 cups confectioners' sugar
  • juice of one lemon

Instructions

  1. Set oven to 350F
  2. Lightly grease and flour a 9x13 baking pan.
  3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
  4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
  5. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
  6. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
  7. Frost the cooled cake and store in the refrigerator.
https://theviewfromgreatisland.com/blueberry-zucchini-snack-cake-with-lemon-buttercream/

notes:

  • I felt that this cake was at its best chilled, so I kept ours in the refrigerator.  The frosting is butter-rich, so especially in warm weather this makes sense, and the texture of the chilled frosting is out of this world.
  • For all your chocoholics out there, you really need to check out my Cold Chocolate Snacking Cake ~ it’s meant to be eaten straight from the fridge, and I guarantee you won’t be able to control yourself around it!
  • If you’re interested in a low carb version of this cake, check out this one from All Day I Dream About Food.

 

Don’t forget to pin it!

Blueberry Zucchini Snack Cake with Lemon Buttercream | theviewfromgreatisland.com

 

used in this post (the photos are clickable)…

169 Comments

  • Reply
    Karen
    July 23, 2017 at 9:18 pm

    Can you use frozen blueberries in this cake?

    • Reply
      Sue
      July 23, 2017 at 9:24 pm

      Sure, that would be fine Karen.

  • Reply
    Susan
    July 18, 2017 at 5:57 pm

    My mouth is watering. Will have to try this recipe. Only need to know if you sift the powdered sugar before measuring.

    • Reply
      Sue
      July 18, 2017 at 6:07 pm

      I always sift after measuring, Susan ~ enjoy!

  • Reply
    Katie
    July 7, 2017 at 3:14 pm

    This sounds delicious and looks gorgeous!! Can’t wait to try it!

  • Reply
    Kristin
    June 18, 2017 at 7:46 pm

    Awesome recipe!!! I made this today for Father’s Day and everyone loved it. The fact that it has zucchini in it made us all feel better about taking a second piece :) The recipe was awesome and I can’t wait to try some of the healthy alternatives that people have suggested. Thanks so much for sharing!!

    • Reply
      Sue
      June 18, 2017 at 8:20 pm

      You’re so welcome Kristin!

  • Reply
    Karla
    May 26, 2017 at 8:59 am

    So I (sort of ) made this the other day, but wanted more of a guilt-free breakfast cake so I cut down on the sugar. I ended up using 1c of sugar, 4c of frozen garden zucchini (which I thawed and squeezed the water from), and a dash of lemon extract. I had it plain and it was good! When I served some for the family later I mixed 4T melted butter with about 1c powdered sugar, lemon juice, a bit of whipping cream, and lemon extract for the icing. So yummy!

  • Reply
    Jonetta
    December 5, 2016 at 11:08 am

    I made this cake for the second time…It was even more delicious than the first! This time I shared it with my coworkers, who ate, not just one piece, but several in one sitting! I believe my favorite part of making the cake is shredding the zucchini… it’s tender, light and a healthy option! Thanks for sharing!

    • Reply
      Sue
      December 5, 2016 at 11:23 am

      You’re so welcome Jonetta!

  • Reply
    Sarah
    November 6, 2016 at 2:27 pm

    I make a cream cheese frosting instead of buttercream and added in lemon zest with the lemon juice. It was fantastic!

    • Reply
      Sue
      November 6, 2016 at 3:01 pm

      Sounds great!

  • Reply
    Lauren
    October 26, 2016 at 9:52 am

    Made this last night and it was amazing! I opted to use half applesauce and half oil and it was still amazing!! The frosting is TO DIE FOR!!!!!!

    • Reply
      Sue
      October 26, 2016 at 11:55 am

      Thanks Lauren, I’ll try it with applesauce next time :)

  • Reply
    Laura Dembowski
    September 25, 2016 at 7:40 am

    I made the cake and finished it with crumb topping for a coffee cake. OMG it is so good. I posted it on my blog and would love if you’d check it out :) http://piesandplots.net/zucchini-blueberry-coffee-cake-sundaysupper/

    • Reply
      Sue
      September 25, 2016 at 9:24 am

      Thanks Laura, I’m so glad you enjoyed it, I’m heading over to your blog now…

  • Reply
    Ashley
    August 29, 2016 at 6:10 pm

    I hate zucchini. It’s nasty. BUT THIS CAKE…OH MY SWEET LOVING JESUS. The absolutely BEST way to use up those obnoxiously large garden “gifts” from all the neighbors. THANK YOU for making zucchini useful in my home!

    • Reply
      Sue
      August 29, 2016 at 6:19 pm

      You made me laugh out loud Ashley, thanks!

      • Reply
        Sue
        August 29, 2016 at 6:27 pm

        And now you need to try my fried zucchini…

  • Reply
    Alyson
    August 24, 2016 at 7:38 am

    I was so excited to try this recipe. I love the cake portion, but have to say I do not like the frosting at all! Way to tart and there is way too much of it.
    Not a keeper : (

    • Reply
      Sue
      August 24, 2016 at 7:50 am

      Sorry it didn’t work out for you, Alyson, the frosting is definitely for lemon lovers :)

      • Reply
        Sandy
        September 17, 2016 at 1:06 am

        I made it this afternoon exactly as written except I reduced the confectioner’s sugar to 3 1/4 cups and didn’t toss the blueberries in any flour. It was a big big hit and the lemon frosting was to die for! The cake was oh so moist! I only needed to bake it for 43 mins. in the stoneware 9 x 13 baking dish I had. I love the fact that I can bake it in the 9 x 13 rather than fuss w/the 2 round baking pans. Easier for large gatherings, etc.

        • Reply
          Sandy
          September 17, 2016 at 1:07 am

          Oh and I used organic Sunflower Oil in lieu of vegetable oil…

        • Reply
          Sue
          September 17, 2016 at 7:32 am

          Thanks for the comment Sandy, you make me want to make it again…that frosting!!!!!

  • Reply
    Katie
    August 21, 2016 at 7:41 am

    Do you squeeze the water out of the shredded zuchinni first?

    • Reply
      Sue
      August 21, 2016 at 8:19 am

      I don’t, but if you happen to get some really watery zucchini you could dry it with paper towels.

  • Reply
    Susan Lane
    August 20, 2016 at 6:28 am

    Has anyone tried this with avacado oil or almond flour or both? Just curious. This looks delicious, I will be trying this soon!

  • Reply
    Jennifer
    August 18, 2016 at 10:22 am

    Made this today smells delicious. I used coconut oil instead of vegetable I always use that in replacement and I used all brown sugar … I love the fact of the zucchini. i have so much from the garden good way to use it.

    • Reply
      Sue
      August 18, 2016 at 10:24 am

      So many of you are using coconut oil in my cakes, I’m going to have to try that, thanks Jennifer!

  • Reply
    tammie
    August 14, 2016 at 2:38 pm

    Just picked fresh blueberries this weekend!! The place we got the berries from had this recipe on their facebook page. I changed it up just a tiny bit. I used 1/2 c canola oil and 1/2 c applesauce in place of all veg oil. Used about 1/2 c less sugar only because I was short…threw in a few more blueberries and baked in a big pan that I use to make bars in. I am baking for about 25 mins…it sure smells good…will let you know how it turned out!! Thanks for the recipe!!

  • Reply
    Shannon
    August 11, 2016 at 11:30 am

    This cake is amazing….loved by every one of my five kids! I’d like to make it for my son’s graduation party in a sheet pan for more of a “bar” type dessert. I want to use my 14×20 in baking pan. Do you think it would work and double the recipe?? Thank you!

    • Reply
      Sue
      August 11, 2016 at 12:04 pm

      I’m glad you loved the cake Shannon :) I think you could double the recipe and bake it in the larger sheet cake pan. Just watch your cooking time!

      • Reply
        Shannon
        August 18, 2016 at 11:23 am

        It baked beautifully! I wish I could upload a picture. Not frosted yet but it baked evenly and perfectly. Success in a big pan! It’s probably more like an 11×15.

        • Reply
          Sue
          August 18, 2016 at 3:24 pm

          I’d love to see it!

  • Reply
    Heather
    August 10, 2016 at 2:32 pm

    Anyone tried this in a bundt pan? I don’t have a 9×13!

    • Reply
      Candy Conover
      August 10, 2016 at 5:57 pm

      No but why not. Good idea I just might try this bunt pan idea?

    • Reply
      Beth
      August 11, 2016 at 9:37 pm

      Yes, I just pulled it out of the oven in my bundt pan! I had to bake for about 60 minutes. It looks great!

      • Reply
        Sue
        August 11, 2016 at 9:41 pm

        That’s really helpful to know, Beth, thanks!!

        • Reply
          barbara burnett
          December 17, 2016 at 11:44 am

          I love this recipes & all of your zucchini ones, please keep them coming, I always have an abundance of zucchini in the summer & freeze bags for holiday baking.
          Have made this in Bundt pan w/icing & before you posted muffin recipe made them as muffins they both looked wonderful with blueberries on top…frosting is light & goes well with cake. Friends don’t care how I make it they all love it, especially great grand daughter who wasn’t 1.5 yet…couldn’t get enough into her mouth, so funny.

          • Sue
            December 17, 2016 at 1:16 pm

            I want to eat at your house, Barbara, it all sounds great!

  • Reply
    Wendy
    August 8, 2016 at 1:19 pm

    Mmmmm. I used 1/2 oil and half applesauce, used almost 3 cups zucchini, used approx 1-3/4 c sugar and added walnuts. For the frosting I subbed cream cheese for half the butter. Also, I made it in a sheet cake pan.

    • Reply
      Sue
      August 8, 2016 at 2:12 pm

      This is great, we’re getting lots of feedback on different ways to vary this cake, thanks so much Wendy! I love the idea of subbing cream cheese for some of the butter.

    • Reply
      Chris
      August 9, 2016 at 10:49 am

      I used the 1 cup of oil and I find the cake delicious however I believe I can taste that oil. Why not butter? I would try to reduce the oil and try applesauce next time. Ideally I would like to do this with butter, your thoughts?

      • Reply
        Sue
        August 18, 2016 at 3:25 pm

        Definitely give it a try, Chris, on a one to one ratio, you can substitute the melted cooled butter.

  • Reply
    Michelle
    August 7, 2016 at 5:26 pm

    This recipe is a wonderful light flavored summer treat!! Easy to make and even easier to devour!!! Thanks for sharing this! I plan on trying wild huckleberries from our area the next time I make it!!

    • Reply
      Sue
      August 7, 2016 at 5:37 pm

      You’re blowing my mind with the thought of wild huckleberries! Please let us know how it turns out :)

      • Reply
        Karen
        August 8, 2016 at 6:24 pm

        Made it with wild huckleberries today! Wow & YUM… Great recipe! Thanks

        • Reply
          Sue
          August 8, 2016 at 8:09 pm

          jealous…

  • Reply
    Christine
    August 6, 2016 at 2:37 pm

    I had a zucchini and lemon in the house and thought, why not? It is absolutely delicious! Thank you for a great recipe!

    • Reply
      Sue
      August 6, 2016 at 2:58 pm

      I love getting quick feedback like this, thanks a million Christine!

  • Reply
    Serena
    August 5, 2016 at 11:21 pm

    1 cup of oil is quite a bit. I’ve made similar cakes, subbing out the sugar and oil for mashed banana and apple sauce. Has anyone tried that with this recipe?

    • Reply
      Sue
      August 18, 2016 at 3:25 pm

      Let us know if you try that Serena…

  • Reply
    Janet
    August 1, 2016 at 9:06 pm

    Sue, I’ve made this twice and both times the middle has fallen substantially. Would you have adjustments for high elevation? I live at 5,000 feet in the Sierra Valley. it’s very yummy!

    • Reply
      Sue
      August 2, 2016 at 8:01 am

      King Arthur Flour has a good chart on adjusting baking for high altitudes, Janet : http://www.kingarthurflour.com/learn/high-altitude-baking.html I’m guessing you will have to make several adjustments for your location. If your zucchini was VERY wet, you can squeeze out any extra moisture with a paper towel. Good luck!

      • Reply
        Sandy
        August 3, 2016 at 8:01 pm

        Hello, I’m making this tomorrow. Does this recipe use salted or unsalted butter for the buttercream?? Thank you.?

        • Reply
          Sue
          August 3, 2016 at 8:06 pm

          I always use unsalted butter, unless I specify otherwise, Sandy.

  • Reply
    Elizabeth
    August 1, 2016 at 4:19 pm

    This recipe is INCREDIBLE.

    I am not fond of overly sweet frosting so I omitted a cup of powdered sugar from the frosting, and got a wonderfully tart counterpoint to the cake. Next time I make it though — probably next week, as I have zucchini coming out my eyeballs — I may leave the frosting out and bake it in a muffin tray instead, so I can freeze half and eat half (did I mention I have zucchini coming out my eyeballs? I did. I’m not kidding.)

    • Reply
      Sue
      August 2, 2016 at 8:02 am

      Let us know how the muffins turn out Elizabeth, I want to try that too!

      • Reply
        cynthia
        August 7, 2016 at 12:12 pm

        I made this wonderful recipe in mini loaf pans today and they came out beautiful!!! Is it possible to frost and then freeze?

        • Reply
          Sue
          August 7, 2016 at 1:16 pm

          I never freeze frosting like this, Cynthia, so I can’t say for sure. I guess I’ve seen frosted cakes frozen in the supermarket, so maybe it will work, just not sure, sorry!

  • Reply
    Vickie
    July 30, 2016 at 7:34 pm

    Has anyone tried this with coconut flour and honey instead of sugar? Cant have flour or sugar? Going to view the low carb link.
    Thanks Vickie

    • Reply
      Sue
      July 30, 2016 at 8:19 pm

      Definitely check out the low carb version, Vickie…

      • Reply
        Nicole
        July 31, 2016 at 3:43 am

        Please post the low carb link with honey and coconut flour.

        • Reply
          Sue
          August 18, 2016 at 3:26 pm

          I link to a low carb recipe in the notes, just below the recipe, above, Nicole.

  • Reply
    Bree
    July 26, 2016 at 9:37 am

    Hi there :) I am definitely interested in trying this recipe! One question: if I wanted to use a small 8 inch pan instead, how many of each ingredient would I use?

    • Reply
      Sue
      July 26, 2016 at 11:17 am

      I haven’t tried it that way, Bree, but you might try halving the recipe as a start.

  • Reply
    Teresa
    July 25, 2016 at 4:23 pm

    It’s huckleberry time in my neck of the woods so gave this recipe a try subbing hucks for the blueberries. It. Is. Scrumptious!

    • Reply
      Sue
      July 26, 2016 at 6:27 am

      Oh wow, I bet that will be fantastic!

  • Reply
    Tina
    July 25, 2016 at 1:53 pm

    I’m not seeing the recipe for this cake. Where do I find it?

    • Reply
      Tina
      July 25, 2016 at 1:54 pm

      Well, it is now showing up. Thank you. I can’t wait to try it.

  • Reply
    Rose
    July 25, 2016 at 12:18 pm

    Awesome,made it today very delish!!! Thanks

    • Reply
      Sue
      July 26, 2016 at 6:28 am

      I’m so glad you approve Rose :)

  • Reply
    Annette
    July 25, 2016 at 7:07 am

    Do you have a version of this for those whose cholesterol is a problem? Sounds so yummy! Thanks

  • Reply
    Claire
    July 25, 2016 at 3:14 am

    I made this cake yesterday with blueberries picked from my yard (woodsy area!) and made a couple of tweaks to the recipe. I blogged about it as well! Thanks for sharing the recipe!

  • Reply
    Sandy
    July 24, 2016 at 3:56 pm

    Can I skip the zucchini, I don’t have any.

    • Reply
      Sue
      July 24, 2016 at 5:54 pm

      If I were you Sandy I would wait until you can get some zucchini to make this cake, it won’t be the same without it.

  • Reply
    Lisa
    July 23, 2016 at 2:43 pm

    I have berry allergies. What could I substitute? Dried cherries ? Any other ideas!

    • Reply
      Sue
      July 23, 2016 at 3:12 pm

      You could just leave them out if you like, Lisa.

  • Reply
    Michelle
    July 22, 2016 at 8:28 pm

    We’ve been blessed with generous neighbors who garden, & this was a perfect recipe to use some of the zucchini! A new family favorite!

  • Reply
    Denise
    July 21, 2016 at 2:19 pm

    Should I have squeezed the liquid out of the zucchini? I did. Hopefully I didn’t mess it up. If I did, I will just eat the icing. That icing should be it’s own food group. My goodness! That is one of the best things I have ever tasted in my life.

    • Reply
      Sue
      July 21, 2016 at 6:24 pm

      I don’t squeeze my zucchini, Denise, it never seems necessary to me, but that’s just how I do it.

      • Reply
        Kathy Dunning
        July 25, 2016 at 7:46 am

        I have a recipient for this exact cake and it says to squeeze the liquid from the zucchini .

        • Reply
          Sue
          July 26, 2016 at 6:29 am

          You can certainly do that, Kathy, but I found it wasn’t necessary.

          • Lori C.
            August 8, 2016 at 10:48 am

            I made this today using coconut oil instead of vegetable oil. The extra liquid from the zucchini helped with that. The results were fabulous, thanks for posting this recipe. Took it to the potluck for our community garden meeting and it was a hit!!!

          • Sue
            August 8, 2016 at 11:07 am

            That’s so great to hear, I’m glad it was a hit!

  • Reply
    Denise
    July 21, 2016 at 12:55 pm

    Two things….first do you drain some of the liquid from the shredded zucchini? I did, but now I am not sure that I should have. I guess we will find out if I messed it up after dinner tonight. Second….the icing…OMG OMG OMG (well you get the idea). I could just scoop it in a bowl and eat it. Who needs the cake really? I zested the lemon to make it a bit more lemony. I promised my friend that the next time I make it I will double the icing so we can eat some and still have some for the cake.

    • Reply
      Sue
      July 21, 2016 at 1:49 pm

      I am laughing so hard, and you are so right, let’s just make ourselves a big bowl of the frosting :) As for the zucchini, I don’t ever drain it for recipes, I don’t see the need.

  • Reply
    Kristin
    July 21, 2016 at 10:23 am

    I only have lemon juice- how much for the frosting? Thx!!!

    • Reply
      Sue
      July 21, 2016 at 11:22 am

      Start with 2 Tablespoons and add more as needed to get a creamy spreadable consistency, Kristin.

  • Reply
    PAULA
    July 21, 2016 at 8:11 am

    LOOKS SO GOOD , BUT DO YOU THINK I COULD USE CAN BLUEBERRIES .T Y

    • Reply
      Sue
      July 21, 2016 at 8:19 am

      Fresh is definitely best here, Paula, but if you wanted to use canned I would drain them well.

  • Reply
    Annie
    July 20, 2016 at 8:05 pm

    This is on my to do list for tomorrow :) lol silly question – how did you shred your zucchini? Would a grater work?

    • Reply
      Sue
      July 21, 2016 at 4:39 am

      I used my grater, Annie — enjoy!

      • Reply
        Annie
        July 21, 2016 at 6:04 am

        Perfect! Thank you! Can’t wait to try it :)

      • Reply
        Angela
        August 4, 2016 at 8:44 pm

        Do you peel it first?

        • Reply
          Sue
          August 4, 2016 at 10:37 pm

          No need to peel the zucchini, Angela!

  • Reply
    Carolyn
    July 20, 2016 at 8:47 am

    Thanks for the shout out and including my low carb version. Seeing a nice bit of traffic from you. Yours looks fab too!

    • Reply
      Sue
      July 20, 2016 at 9:09 am

      Thanks Carolyn — it’s the cake that keeps on giving ;)

      • Reply
        Jennifer
        August 11, 2016 at 4:53 pm

        Can I use coconut oil? Instead of vegetable

        • Reply
          Sue
          August 11, 2016 at 5:15 pm

          Sure. The only thing you have to be careful about is making sure all your ingredients are at room temperature. if your ingredients are cold the coconut oil will solidify.

  • Reply
    Peggy
    July 19, 2016 at 7:14 pm

    Any suggestions for a gluten free version?

  • Reply
    Barb
    July 19, 2016 at 5:55 pm

    Can frozen zucchini be used?

    • Reply
      Sue
      July 19, 2016 at 6:24 pm

      I really think fresh is best here, Barb. Frozen shredded zucchini would be very watery…

      • Reply
        Lyn
        July 20, 2016 at 4:00 pm

        Just drain the thawed frozen zucchini and it will work.

    • Reply
      Tawnya
      July 24, 2016 at 1:27 pm

      Barb, I always freeze some zucchini for winter months and use it to make bread. I can’t tell any difference in the fresh vs. the frozen.

  • Reply
    Stephanie McElroy
    July 18, 2016 at 6:32 pm

    I added a package of cream cheese instead of 1 cup of the C. Sugar for the icing. It turned out great!

    • Reply
      wanda
      July 20, 2016 at 8:02 am

      what size pkg cream cheese

    • Reply
      Joyce
      July 24, 2016 at 9:53 am

      Great idea. I’m going to do that. Making mine today.

      • Reply
        Sue
        July 24, 2016 at 10:01 am

        Let us know what you think, Joyce.

  • Reply
    Lisa
    July 17, 2016 at 7:11 pm

    Do you think I could make it into loaves? If so, how many? 2? What about cooking time?
    Woukd this make 2 round cakes do you could make a layer cake? If so, what would the cooking time be? Thx, can’t wait to try this recipe!!

    • Reply
      Sue
      July 17, 2016 at 8:00 pm

      Check the link to the inspiration recipe, Lisa, that was a layer cake. Here it is: http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/

    • Reply
      Deborah
      August 21, 2016 at 7:14 am

      The original recipe is from Allrecipes listed under Blueberry Zucchini Bread and states : “Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.” I’ve made this many times using Allrecipes recipe and just recently found this version with the frosting.

  • Reply
    Martha durfee
    July 16, 2016 at 2:15 pm

    Try yellow zucchini to fool those I hate z. Haters! If. Only had some wild Maine berries here.

    • Reply
      Sue
      July 16, 2016 at 5:39 pm

      Oh wild Maine blueberries are THE BEST!

  • Reply
    Yael
    July 15, 2016 at 5:57 am

    ps — I also added lemon zest to the frosting which I highly recommend!

  • Reply
    Yael
    July 15, 2016 at 5:56 am

    Was entranced by the pic of this cake when it was posted on FB and finally made it. I halved the recipe using an 8 x 8 square pan, a bit tricky using 3 eggs, but not impossible. I kept an eye on the baking time and it was done a good 10 minutes or so earlier than the original recipe. I also used half whole wheat pastry flour and half all-purpose; I typically use more all-purpose than ww and I think maybe it was a bit too whole wheaty-but using your suggestion to eat it cold took care of that (since the ww flavor was more subtle). I also cut the sugar a bit. Really delicious!

    • Reply
      Sue
      July 15, 2016 at 7:20 am

      Thanks so much Yael — I love it when readers come back and share their tips, and it’s good to know this can be halved :)

      • Reply
        Sue
        August 14, 2016 at 2:34 pm

        Any other flour substitution tips besides whole wheat. Other ingredients & subs are so healthy. Maybe something organic?

  • Reply
    Heather
    July 14, 2016 at 7:38 am

    I don’t have any blueberries, but my blackberries are ready. Could I sub blackberries for the blueberries without changing the recipe?

    • Reply
      Sue
      July 14, 2016 at 7:50 am

      I think that would be fine, Heather, the only difference would be that you may have to cut your blackberries if they are large, and then they might add more moisture to the cake.

  • Reply
    Casey hetke
    July 12, 2016 at 2:34 pm

    I made this cake twice within a 10-day span it was so delicious although the second time I made the buttercream I thought I’d try margarine…. wrong! do you think you could use applesauce in place of oil

    • Reply
      Sue
      July 12, 2016 at 2:44 pm

      Well, I haven’t tried it myself so I don’t know. I have had luck with apple butter in other recipes, which is thicker than applesauce. I’ll have to put on my thinking cap and come up with a skinny version, Casey.

    • Reply
      Cindy
      July 29, 2016 at 3:59 pm

      We use applesauce in place of oil (1:1) for all our cakes. They are always light and moist and it doesn’t change the flavor. This one is on our list for this week. That lemon buttercream. Yum.
      I learned the margarine lesson from my mom early on…we almost always use butter, unless margarine is specifically indicated. It really makes a difference.
      Hope this helps.

  • Reply
    Kylie
    July 11, 2016 at 4:44 am

    Have you ever used frozen berries?? I have all other ingredients except fresh berries :(

    • Reply
      Sue
      July 11, 2016 at 6:15 am

      I haven’t, Kylie, but if you try it, be sure you use them frozen, don’t defrost them first.

      • Reply
        Dawn
        July 18, 2016 at 10:35 am

        If using frozen berries you should shake them in a ziplock bag with a table spoon or less, of flour before folding them into the batter. :)

        • Reply
          Sue
          July 18, 2016 at 11:11 am

          Great point Dawn.

  • Reply
    Valerie
    July 8, 2016 at 10:14 am

    This cake is SOOOO good! For a little extra pucker I added some grated lemon zest to the icing! I also only baked it for 40 minutes. This is going into my arsenal! :-)

    • Reply
      Sue
      July 8, 2016 at 10:17 am

      Yay!!

  • Reply
    Kathleen Barrett
    July 6, 2016 at 4:52 pm

    Looks yummy, but how would the cake’s ingredient portions change with removing the zucchini?

    • Reply
      Sue
      July 6, 2016 at 6:00 pm

      I’m not sure, but I think you might be able to get away with leaving out the zucchini and baking it with the blueberries alone.

  • Reply
    Betty
    July 5, 2016 at 12:34 pm

    Made this on Saturday- so good right out of the refrigerator! I especially LOVED the frosting. :)

    • Reply
      Sue
      July 5, 2016 at 3:27 pm

      I’m so happy it worked for you Betty — and I totally agree about the frosting, I could eat it all by itself.

  • Reply
    Jana
    July 4, 2016 at 4:30 pm

    How well does it freeze?

    • Reply
      Sue
      July 4, 2016 at 6:18 pm

      I didn’t have any left to experiment with Jana! I think it should freeze fine, though.

  • Reply
    Jean | DelightfulRepast.com
    July 1, 2016 at 7:50 am

    Sue, this is gorgeous! I used to make zucchini cakes a lot back in the day, but kind of got away from it in recent years. Love it with the addition of blueberries!

  • Reply
    Angie@Angie's Recipes
    July 1, 2016 at 2:51 am

    Blueberry and zucchini…the combination is beautiful though unusual. An awesome cake, Sue.

  • Reply
    Sara
    June 30, 2016 at 11:51 pm

    This cake is just beautiful, I love the flavor combination and that you simplified it a bit for us who don’t do well with layer cakes ;)

  • Reply
    JessB
    June 30, 2016 at 2:57 pm

    Wow, that looks amazing!

  • Reply
    Robyn @ Simply Fresh Dinners
    June 30, 2016 at 8:04 am

    Oh my gosh, that cake batter looks so delicious. I wonder if it could be converted to an ice cream? A delightful combination of ingredients, Sue – a true bite of the freshness of summer!

    • Reply
      Cindy
      July 29, 2016 at 4:06 pm

      That’s a great idea to beat the summer heat! We’ve made lemon-blueberry ice cream…it’s delish!

  • Reply
    Medeja
    June 30, 2016 at 4:48 am

    One of the best looking zucchini cakes I have seen!

  • Reply
    Brasserie Louis
    June 30, 2016 at 3:52 am

    I am very fond of all your recipes and especially this Blueberry Zucchini Snack Cake, in which adding Lemon Buttercream makes it more perfect. Thanks Sue for sharing such a delicious recipe :)

  • Reply
    Laura | Tutti Dolci
    June 29, 2016 at 5:47 pm

    How did you know I was craving cake? And that lemon buttercream is a must. I’ve never seen a finer way to get in my daily dose of zucchini! ;)

  • Reply
    grace
    June 29, 2016 at 10:58 am

    this is beautiful! and delicious! and i have SO MUCH ZUCCHINI! i’m putting this one at the top of my list of zucchini recipes to make!

  • Reply
    ZazaCook
    June 29, 2016 at 10:37 am

    Wow! What a lovely cake! Looks delicious! Love the colors combination!

  • Reply
    Douglas
    June 29, 2016 at 10:29 am

    Could this recipe be baked in 1/2 pint wide mouth mason jars?

    • Reply
      Sue
      June 29, 2016 at 10:36 am

      I’m not sure, but I guess i don’t see why not — let me know if you try Douglas, now you’ve got me curious!

      • Reply
        Sue
        June 29, 2016 at 10:37 am

        It would be so cute with the lemon frosting and a few blueberries on top :)

  • Reply
    Katherine | Omnivore's Cookbook
    June 29, 2016 at 9:55 am

    So creative! Looks really good and delicious!

  • Reply
    suzi
    June 29, 2016 at 9:28 am

    RATS!! i just threw my last zucchini in marinade for the grill tonite… but just you wait. there will be more zucchini!! its summertime :)

    • Reply
      Sue
      June 29, 2016 at 9:38 am

      And guess what? I have another zucchini recipe coming up Friday ;)

  • Reply
    John/Kitchen Riffs
    June 29, 2016 at 9:23 am

    Don’t think I’ve ever combined blueberries with zucchini. But after looking at this recipe, I can’t rest until I do! Really nice — thanks.

  • Reply
    Suchi @elegantmeraki
    June 29, 2016 at 8:48 am

    Blueberry and lemon is such a classic combination but adding zucchini is great I can count it a piece as vegetable for the day!!

  • Reply
    Natalia
    June 29, 2016 at 8:27 am

    I love the way you talk about pinterest! That photo of thick, beautiful batter pouring over the greased pan is just gorgeous eye candy. Ohh my god, I must have some of this now now now.

    • Reply
      Sue
      June 29, 2016 at 8:37 am

      Thanks Natalia — I’m so glad you mentioned the batter shot, it’s my fave :)

  • Reply
    Chris Scheuer
    June 29, 2016 at 8:00 am

    You’re passing on the craving Sue! Now I know what to do with my first zucchini! Love the combination of blueberries and lemon, yum!

  • Reply
    Tricia @ Saving room for dessert
    June 29, 2016 at 7:27 am

    You did it again – I could spend my days just making your gorgeous sheet and loaf cakes! I love the combination of lemon and blueberries and that buttercream sounds perfect with it’s tangy goodness. I can’t wait to try your frosting hack! Brilliant :)

    • Reply
      Sue
      June 29, 2016 at 7:32 am

      Well, the frosting is soooo good, especially when chilled. It’s got more butter in it than I usually use, but when it’s cold it tastes like tangy lemon fudge :)

  • Reply
    Megan
    June 29, 2016 at 7:24 am

    Oh this cake is just bursting with flavors-literally! I will absolutely have to make this soon! YUM!!

  • Reply
    Bintu - Recipes From A Pantry
    June 29, 2016 at 6:59 am

    Interesting concept adding zucchini, I guess it adds the moistness like you get with a carrot cake.

    • Reply
      Sue
      June 29, 2016 at 7:02 am

      That’s it, Bintu, it adds a bit of texture and moisture.

  • Reply
    manu
    June 29, 2016 at 6:53 am

    This combo looks delicious!
    THanks for sharing

  • Reply
    Amanda
    June 29, 2016 at 6:50 am

    Great seasonal dessert. My daughter loves blueberries and a hidden vegetable is a bonus

  • Reply
    Jennifer @ Seasons and Suppers
    June 29, 2016 at 6:28 am

    Beautiful cake! Love the addition of zucchini and making it easier into a sheet pan cake :)

  • Leave a Reply

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