Blueberry Zucchini Snack Cake with Lemon Buttercream ~ this easy snack cake 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!
The mere thought of a zucchini cake with blueberries and a lemon buttercream sends me into a tailspin of anticipation.
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. 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.
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.
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 and my Brown Sugar Peach 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.
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.
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.
tvfgi recommends: USA Baking Pans
I love my USA 9×13 pan, it’s sturdy, nonstick, and has a great solid feel to it. USA pans have no bells and whistles, they’re just good quality, durable cookware. My cakes cook up more evenly in this aluminized steel, with no overcooked edges like I sometimes get with glass. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!
Reader Rave ~
“I have made this many times and it’s just so perfect for any occasion! It’s a personal favorite of my husbands. He surprisingly shared it with his coworkers and they all agreed! Thanks so much for sharing this awesome recipe!” ~ Lauren
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 (2 sticks or 8 ounces) butter at room temperature
- 4 cups confectioners' sugar
- juice of one lemon
Instructions
- Set oven to 350F
- Lightly grease and flour a 9x13 baking pan.
- Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
- Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
- 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.
- 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.
- Frost the cooled cake and store in the refrigerator.
Notes
- Reader Lillia reports in the comments below that this cake can easily be made gluten free using King Arthur's Measure for Measure Gluten Free Flour.
- I felt that this blueberry zucchini snack 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
Don’t forget to pin this blueberry zucchini snack cake!
used in this post (the photos are clickable)…
285 Comments
Cindy Johnson
May 14, 2020 at 5:32 pmMade this cake with my grandkids today we Used raspberries as that’s what we had. It was really good. In fact my 5 year old grandson has asked me to make this using blueberries for his birthday. I’d say it was a hit
Cindy Johnson
May 13, 2020 at 9:44 pmDo you think Raspberries would be ok to use in place of blueberries?
Sue
May 14, 2020 at 5:55 amYes, that should be delicious. I also have a raspberry lemon cake, if you’re interested.
Patty
May 9, 2020 at 1:47 pmVery yummy. I made it today for a friend and split the 9*13 into 2 smaller pans to have one for each of us. I read the comments and started with half a lemon first, but my husband and I decided that the icing needed the whole lemon as the recipe states. I didn’t dust my blueberries. I didn’t separate my dry ingredients either. Still turned out perfectly.
Marsha
April 21, 2020 at 12:32 amWondering if I can use my frozen blueberries that I picked last summer?
Sue
April 21, 2020 at 7:04 amYes!
Glenna Boedker
May 7, 2020 at 5:28 pmHello, first….I am no baker. I made this cake and it taste really good, but the top and sides were super hard and crusty. Any idea what did wrong?
Thanks!
Tracey
March 15, 2020 at 3:02 pmSo easy to make and such a delicious treat.
Kimberly
March 12, 2020 at 1:37 pmDo you use salted or unsalted butter for the frosting?
Sue
March 12, 2020 at 3:34 pmI always use unsalted for baking.
Jess
February 17, 2020 at 10:09 amBaked these into cupcakes and they came out great! I subbed 1 cup of flour with whole wheat and baked 21 cupcakes ( filled to the brim of the silicone liners and they didn’t overflow). They took 18 min to bake at 350 F. When I turn it into a cake I’ll add the frosting but they’re delicious as is!
Jill Beaulieu
September 9, 2019 at 7:52 amI just sampled this cake. The first time I try a new recipe I follow it as printed exactly. Then I taste and note changes I will make in future or rule it “FAIL” and turf the recipe. This cake is easy to put together, baked in the time given, and has a good, moist crumb. My recipe notes will include the change “Halve the lemon as icing flavour overpowers the blueberries”.
Three stars as written.
Amanda
September 1, 2019 at 7:35 amI make this recipe every year, and it NEVER fails to delight the family! I love this flavorful cake that makes me think of the end of summer. It’s so sweet and the zucchini binds everything together so well. One of my favorites!
DA
August 30, 2019 at 1:46 pmHaven’t read all the comments here, but I just made this for a party I’m going to this evening. Deliciousness!! I haven’t even chilled it, but I couldn’t wait to try it! I actually added lemon zest in the batter from the lemon I juiced and I love it! Thank you for an awesome dessert with a couple of “healthy” ingredients! Will definitely make again and again!
Sue
August 30, 2019 at 3:16 pmYay ~ enjoy your party!
Becky Moosbrugger
August 25, 2019 at 9:12 amI made it with 1/2c Stevia and 3/4 c Gran Sugar and it turned out-next to try 1/2 Stevia and 1/2 sugar.
I also was short AP Flour and used 1/2c Garbanzo Bean Flour instead and was good
Sue
August 25, 2019 at 9:13 amGreat to know, thanks. The garbanzo bean flour is an interesting substitution!
Becky Moosbrugger
August 23, 2019 at 2:37 pmHi,
Can you make this with Gluten Free Flour? Also, would it turn out using 1/2 cup Stevia and 3/4 cup Granulated sugar in efforts to reduce the sugar? Thanks for your rely Sue it is appreciated
Sue
August 24, 2019 at 12:03 pmYes, you can make this gf, you might check the comments to see what others have done. I haven’t experimented with Stevia but I’m sure others have.
Kathy G
August 22, 2019 at 7:56 amHi. I’ve made this cake and it came out delicious!!! My husband who doesn’t usually eat cake asked me when am I making it again?! He was wondering also if this can be converted to a breakfast muffin. Would there be any chance in anything if so? Thanks for the great recipe!!
Sue
August 22, 2019 at 11:40 amI’m sure it can be baked into muffins, check through the comments, I’m pretty sure people have done that. The change would just be in the baking time, so check them at 15 minutes and go from there.
Lara
August 20, 2019 at 2:11 pmThis is my daughters’ favourite cake. I usually make it up as cupcakes— the icing makes a beautiful top and the children love the ease. Thanks for a great recipe!
Sue
August 20, 2019 at 4:48 pmI bet your cupcakes are adorable!
Lea
August 18, 2019 at 5:00 amLove this recipe! I have made it twice and such a hit with my family. My 8 month old daughter and one year old niece love it too! I will be adding it to my recipe book! Thank you!
Sue
August 18, 2019 at 7:08 amThanks for coming back to give your feedback Lea, I appreciate it!
Molly White
August 12, 2019 at 7:02 amGreat recipe. Always a huge hit! My sister made it with GF flour and it came out fantastic as well. Very rich, the frosting is DELICIOUS but if you’re feeling lazy the cake is also fantastic just dusted with a little powdered sugar.
Sue
August 12, 2019 at 7:38 amThanks Molly, it’s great to hear about gluten free adaptations 🙂
Susan
August 11, 2019 at 2:27 pmHi Sue! I love anything with blueberries and lemon and this cake looks amazing! I don’t have any all purpose flour on hand, but I have cake flour. Do you think I could substitute it for the all purpose flour? Thanks for the recipe! I can’t wait to try it.
Sue
August 11, 2019 at 3:26 pmDefinitely, I love cake flour and when I have it on hand I’ll substitute it in a lot of my cakes.
David
August 10, 2019 at 3:26 pmHello, I have made this cake twice now and really enjoy it. However, if the recipe is made according to the instructions, the batter is incredibly thick, more like a cookie dough. I have to add about 1 cup of milk to make a cake batter that the blueberries and zucchini can be added to. Just wondering if anyone has experienced this. Best regards.
Glenna Boedker
May 7, 2020 at 5:33 pmHi David, I had the same problem and did not thin it out. I loved the taste, but it was very crusty on the top. I’ll try the milk next time.
Jackie
August 10, 2019 at 8:45 amMight be a dumb question but do you peel the zucchini’s before you shred them?
Sue
August 10, 2019 at 10:19 amHey Jackie, not dumb at all, lots of people wonder, but no, I don’t peel my zucchini, the peel is healthy and adds color. I never peel my zucchini, in fact, for any recipe.
Marie
August 7, 2019 at 11:22 pmI made this and it was a hit! So good!! I didn’t have lemons on hand so I used limes instead and sprinkled a little lime zest on top and the green looked so pretty with the green of the zucchini in the cake. Can’t wait to make it again!
Shirley
August 4, 2019 at 5:19 pmYummy!! Five stars for you. Thanks for sharing.
Ida Stickler
August 3, 2019 at 6:15 pmI wish it had serving size as my friend is a dibeatic.
Gerry
August 3, 2019 at 12:47 pmJust made this with freshly picked juneberries but instead of a cake I made muffins. Yummy!!
Sue
August 3, 2019 at 3:42 pmI’m jealous that you have juneberries, I’ve never tasted one! If you happen to see this, can you let us know how long you cooked the muffins, other readers are asking about that, thanks 🙂
Jennifer Hatcher
July 29, 2019 at 9:07 amI recently switched to a plant-based diet. If I were to use vegan butter, would it be the same amount?
Sue
July 29, 2019 at 9:54 amGenerally yes, but in the frosting I think you could go with less and be fine.
Vivian Hiatt
July 22, 2019 at 7:03 pmIs it possible to make this into a Keto cake using almonds flour and swerve or Splenda.
Thanks
Sue
July 22, 2019 at 8:10 pmI haven’t tried that Vivian, so I can’t say for sure, but I think you should be able to adapt the recipe for low carb and keto. Let us know the results of your experiments!
ALLIE
June 18, 2019 at 4:30 pmTo make your BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM gluten free (and lower sodium), substitute as follows for the 3 cups of flour:
1 cup Better Batter GF flour
1 cup Bob’s Red Mill gluten free oat flour
1 cup Bouchard buckwheat flour (this is “light” buckwheat flour and has almost no flavor)
Sub grated granny smith apple for the zucchini. (Use the large holes on the grater).
Add 1/2 teaspoon of lemon extract.
Reduce the sugar by 1/4 cup (use 2 cups)
Omit the salt.
Line the pan with parchment paper – no need to grease and flour.
The cake turns out great!
Sue
June 18, 2019 at 5:16 pmThank you SO much Allie ~ this will be helpful to a lot of folks out there 🙂
Lauren
May 27, 2019 at 2:09 pmI have made this many times and it’s just so perfect for any occasion! It’s a personal favorite of my husbands. He surprisingly shared it with his coworkers and they all agreed! Thanks so much for sharing this awesome recipe!
Sue
May 27, 2019 at 2:45 pmThanks so much Lauren 🙂
Joanne piazza Teske
May 13, 2019 at 11:52 pmIf I want to use butter instead of oil in the Blueberry Snack Cake, how much butter do zI need?
Sue
May 14, 2019 at 8:04 amI would use it melted and cooled, in the same amount.
Sandra Thibault
April 20, 2019 at 10:52 amI made this today and substituted the blueberries with black currants. Because the black currants are very tart the lemon buttercream icing was a little too much. Would be perfect with a cream cheese icing. Our house is surrounded by a black currant farm so I’m always looking for recipes where I can use them. This one is perfect! Thank you.
Sue
April 20, 2019 at 11:01 amOh wow Sandra, I am picturing those black currant bushes right now. I love your idea of switching out to cream cheese frosting, the whole thing sounds so good!
Kari Romine
March 4, 2019 at 8:54 amWould using cake flour be okay in this recipe?
Sue
March 4, 2019 at 8:57 amI think so, I’m pretty loose about using cake flour, I use it when I happen to have it, and I prefer the texture it gives.
Kande
January 23, 2019 at 7:53 amCan you use frozen blueberries?
Sue
January 23, 2019 at 7:58 amThat will work fine, just don’t defrost them first.
Kathryn Heatherly
September 22, 2018 at 9:20 amSince lemons vary so much with respect to the amount of juice yielded, can you specify the amount that should be used in the icing? Thank you!
Sue
September 22, 2018 at 9:47 amYou can start with 3 tablespoons, Kathryn, and add more if you need to get the right consistency.
Karen
September 15, 2018 at 2:49 pmMade this 3 times already. Love it!! Trying it in a bundt pan today. Hoping it comes out just as good
Sue
September 15, 2018 at 3:44 pmWhaaat? You know the cake better than I do at this point 😉
Janie
September 12, 2018 at 11:47 amMy neighbor made this and shared a piece with me (she’s a gem). I loved it so much I ran out and got the ingredients to make it myself. Thanks for the recipe 🙂 it’s delicious!!!
Sue
September 12, 2018 at 11:59 amLove that Janie!
Chris
August 30, 2018 at 6:08 pmI…just…made…this! My husband said it’s a ‘keeper’ and I readily agreed! Thank you!
Sue
August 30, 2018 at 6:21 pmOh good, perfect time for this cake.
Lisa
August 29, 2018 at 7:34 amIt can be made with whole wheat flour as well. Cut back from 3 cups to 2 and 3/4 . My son cannot eat white flour. But can whole wheat.
Sue
August 29, 2018 at 7:40 amThanks Lisa!
BobbyC
August 23, 2018 at 9:52 amThanks for this recipe Sue- One of our favorites. We are wondering if you or anyone who has made it has used less sugar in the cake with good results? the 2.25 cups is a lot and the cake is too sweet. I will experiment but if this is a chemistry thing, I dont want to waste my time. We are hoping 1.75 cups does the trick. Any feedback is greatly appreciated.
Sue
August 23, 2018 at 11:55 amThe rule is you can safely cut the sugar by about 1/4-1/3, Bobby, so if I’m doing the math right (and math isn’t my strong suit) I think you could reduce it to 1.75 cups and be ok.
Joan
August 21, 2018 at 6:26 amdo you know the nutritional values of this recipe? (i need to know the point value for weight watchers)
raIny johnson
August 17, 2018 at 3:46 pmI made this cake last year and thought it was the best cake I’d ever made. The frosting was incredible! Now that it’s blueberry season again, I’m ready to do it again!
Kathy
August 15, 2018 at 1:57 pmI would like to know if this could be baked in loaf pans also.
Sue
August 15, 2018 at 2:17 pmI haven’t done that but I’m sure you can, Kathy. Because of the deeper batter, the loaves will take longer to bake.
Geri
August 20, 2018 at 9:18 amThis exact recipe is listed on All Recipes and baked in four mini loaf pans.
Erica
August 13, 2018 at 10:16 amI would love to make this with butter instead of oil. What other changes do I need to make to the recipe?
Sue
August 13, 2018 at 10:27 amYou can substitute melted and cooled butter for the oil Erica, with no other changes.
Brenda
August 12, 2018 at 12:25 pmI live in North Idaho. I’m making this today with huckleberries! Thanks for sharing!
Sue
August 12, 2018 at 1:43 pmBrenda you HAVE to come back and tell me how it was, I’m jealous.
Deb
August 13, 2018 at 9:13 pmI was just going to ask if I could substitute Huckleberries as well when I saw your comment…hehe p.s. I live in the Lewis/Clark Valley 🙂
Sue
August 13, 2018 at 9:30 pmI hope you ladies report back on the huckleberries…
Stacey Wanko
August 8, 2018 at 8:18 amDo you think you could make ahead and freeze it ? If so what would you wrap it in? Thanks!
Sue
August 8, 2018 at 8:56 amYou could freeze the cake ahead, but I would wait to frost it. And I would just wrap it really well after it has completely cooled, in plastic, and then in another layer of foil.
sharon
August 8, 2018 at 8:07 amwhat are the calories, carbs, fats, etc. Can you put it there so we can see it?
Thank you
Aleatha Smalley
August 8, 2018 at 7:39 amHi, I’m making it now smells delicious rose nicely. It is taking a very long time to cook in the middle. I have it in there 65 mins so far
Sue
August 8, 2018 at 9:03 amI always wonder about oven temperature when something takes a super long time to cook, have you checked yours with a thermometer? Otherwise it could be the moisture from the zucchini…
Jen
August 7, 2018 at 4:31 pmThis looks absolutely delicious. Have you ever made it with gluten free flour?
Sue
August 7, 2018 at 5:43 pmI haven’t Jen, but maybe one of the readers will chime in, I would think it would work well with a good baking mix like Bob’s Red Mill’s.
Lillia
August 14, 2018 at 2:30 pmI made it with King Arthur’s Measure for Measure GF flour and it turned out fine.
Sue
August 14, 2018 at 3:01 pmFantastic, thanks Lillia.
Jenifer
August 14, 2018 at 3:50 pmI’ve made it once already with Namaste gluten free flour from Costco. Came out great and I’m making it again tonight!
Finley37
August 5, 2018 at 4:12 pmI made this today and it’s delicious!! I omitted the lemon juice in the frosting since we aren’t fond of lemon frosting. Chilled in the refrigerator before eating….. yummy. My husband loved it
April
August 5, 2018 at 3:35 pmDo you towl dry the zucchini or leave it wet?
Sue
August 5, 2018 at 3:56 pmI just leave it as is, April, if yours is dripping wet you can squeeze it a little.
Tanya
July 26, 2018 at 12:14 pmCan I substitute the sugar with splendid and is their an alternative for the powder sugar. I have a diabetic in the house and would love to make this if there is a substitution for the sugars.
Sue
July 26, 2018 at 12:21 pmHi Tanya ~ you might try this recipe, it’s low carb and doesn’t use sugar:https://alldayidreamaboutfood.com/low-carb-blueberry-zucchini-cake-with-lemon-frosting/
nadia white
June 2, 2020 at 8:07 pmuse Swerve. it comes in ‘brown sugar’ granulated sugar’ and ‘powdered sugar’ forms. Sprouts market and Super Giant carry them. you can also order it on Amazon.com
Cathy
July 29, 2018 at 9:12 ami have never cooked with zucchini before and this may sound silly but do i take the rind off the zucchini??
Sue
July 29, 2018 at 9:22 amNo, you leave it on, just grate the whole thing!
Lynn Johnson
August 5, 2018 at 11:11 amDo you use a cheese grater or a food processor to grate your zucchini? Thanks
Sue
August 5, 2018 at 12:08 pmI sometimes use the cheese grater and sometimes my food processor. I prefer the food processor because the shreds come out dryer.
Rhonda LAndry
July 21, 2018 at 9:55 amDid you ever create a raspberry version
Sue
July 21, 2018 at 10:02 amNo not yet ~ I better get to it!
Paula
July 4, 2018 at 2:53 pmMade this cake today. Absolutely delish!! Will definitely keep this in the loop. Thanks for the recipe.
Sue
July 7, 2018 at 7:16 amYou’re so welcome 🙂
Melissa
June 16, 2018 at 8:00 amLooking for a substitute for the zucchini? Can I just leave it out?
Sue
June 16, 2018 at 8:18 amGood question, I’m not sure what it would do to the balance of moisture in this cake Melissa. I’m just guessing here, but you might try it and just reduce the amount of flour by maybe 1/3 cup.
Erica
January 31, 2018 at 8:25 amHas anyone had success turning these into cupcakes? I’m sure you could as long as you watch the baking time, right?
Sue
January 31, 2018 at 8:54 amI think that’s no problem, Erica, but, as you say, just watch the bake time.
Leslie Coffey
October 14, 2017 at 5:24 pmHave made this several times over the last few months and my family & friends really think it’s delicious. As another person said, am able to use less powdered sugar-you’ll know when it’s enough as texture starts get icing like smootheness to it-some time around 3 cups or just a little over.
I too love it chilled, my daughter likes hers left out. Have used frozen blueberries when fresh are pricey-turned out equally as good,
Sue
October 14, 2017 at 6:16 pmI’m so glad to hear it, Leslie. I haven’t tried it with frozen, but I’ve got a bag of wild blueberries in the freezer now…you’ve given me an idea!
Heather
August 29, 2017 at 5:34 pmHas anyone tried freezing the cake? (Minus the frosting, of course) I have fresh blueberries and zucchini right now that need to be used immediately, and this would be so perfect, but don’t think we could eat the cake right away… I’m thinking about baking it, freezing it, and unthawing later (and adding the frosting then). Would that work?
Sue
August 29, 2017 at 5:52 pmI don’t see why not, Heather ~ cakes of all sorts usually freeze really well. Let us know how yours turns out!
Hannah
August 9, 2017 at 10:43 amHey I am supper excited to try this I and going to try it with rice flour. I will let you know how it goes.
Sue
August 9, 2017 at 11:16 amInteresting, i don’t think I’ve ever baked with rice flour!
Karen
July 23, 2017 at 9:18 pmCan you use frozen blueberries in this cake?
Sue
July 23, 2017 at 9:24 pmSure, that would be fine Karen.
Susan
July 18, 2017 at 5:57 pmMy mouth is watering. Will have to try this recipe. Only need to know if you sift the powdered sugar before measuring.
Sue
July 18, 2017 at 6:07 pmI always sift after measuring, Susan ~ enjoy!
Katie
July 7, 2017 at 3:14 pmThis sounds delicious and looks gorgeous!! Can’t wait to try it!
Kristin
June 18, 2017 at 7:46 pmAwesome 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!!
Sue
June 18, 2017 at 8:20 pmYou’re so welcome Kristin!
Karla
May 26, 2017 at 8:59 amSo 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!
Jonetta
December 5, 2016 at 11:08 amI 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!
Sue
December 5, 2016 at 11:23 amYou’re so welcome Jonetta!
Sarah
November 6, 2016 at 2:27 pmI make a cream cheese frosting instead of buttercream and added in lemon zest with the lemon juice. It was fantastic!
Sue
November 6, 2016 at 3:01 pmSounds great!
Lauren
October 26, 2016 at 9:52 amMade 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!!!!!!
Sue
October 26, 2016 at 11:55 amThanks Lauren, I’ll try it with applesauce next time 🙂
Diane
July 31, 2017 at 7:07 amexcellent – that’s just what I was wondering. Gonna try it!
Laura Dembowski
September 25, 2016 at 7:40 amI 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/
Sue
September 25, 2016 at 9:24 amThanks Laura, I’m so glad you enjoyed it, I’m heading over to your blog now…
Ashley
August 29, 2016 at 6:10 pmI 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!
Sue
August 29, 2016 at 6:19 pmYou made me laugh out loud Ashley, thanks!
Sue
August 29, 2016 at 6:27 pmAnd now you need to try my fried zucchini…
Alyson
August 24, 2016 at 7:38 amI 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 : (
Sue
August 24, 2016 at 7:50 amSorry it didn’t work out for you, Alyson, the frosting is definitely for lemon lovers 🙂
Sandy
September 17, 2016 at 1:06 amI 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.
Sandy
September 17, 2016 at 1:07 amOh and I used organic Sunflower Oil in lieu of vegetable oil…
Sue
September 17, 2016 at 7:32 amThanks for the comment Sandy, you make me want to make it again…that frosting!!!!!
Katie
August 21, 2016 at 7:41 amDo you squeeze the water out of the shredded zuchinni first?
Sue
August 21, 2016 at 8:19 amI don’t, but if you happen to get some really watery zucchini you could dry it with paper towels.
Susan Lane
August 20, 2016 at 6:28 amHas anyone tried this with avacado oil or almond flour or both? Just curious. This looks delicious, I will be trying this soon!
Jennifer
August 18, 2016 at 10:22 amMade 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.
Sue
August 18, 2016 at 10:24 amSo many of you are using coconut oil in my cakes, I’m going to have to try that, thanks Jennifer!
tammie
August 14, 2016 at 2:38 pmJust 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!!
Shannon
August 11, 2016 at 11:30 amThis 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!
Sue
August 11, 2016 at 12:04 pmI’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!
Shannon
August 18, 2016 at 11:23 amIt 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.
Sue
August 18, 2016 at 3:24 pmI’d love to see it!
Heather
August 10, 2016 at 2:32 pmAnyone tried this in a bundt pan? I don’t have a 9×13!
Candy Conover
August 10, 2016 at 5:57 pmNo but why not. Good idea I just might try this bunt pan idea?
Beth
August 11, 2016 at 9:37 pmYes, I just pulled it out of the oven in my bundt pan! I had to bake for about 60 minutes. It looks great!
Sue
August 11, 2016 at 9:41 pmThat’s really helpful to know, Beth, thanks!!
barbara burnett
December 17, 2016 at 11:44 amI 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 pmI want to eat at your house, Barbara, it all sounds great!
Wendy
August 8, 2016 at 1:19 pmMmmmm. 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.
Sue
August 8, 2016 at 2:12 pmThis 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.
Chris
August 9, 2016 at 10:49 amI 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?
Sue
August 18, 2016 at 3:25 pmDefinitely give it a try, Chris, on a one to one ratio, you can substitute the melted cooled butter.
Michelle
August 7, 2016 at 5:26 pmThis 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!!
Sue
August 7, 2016 at 5:37 pmYou’re blowing my mind with the thought of wild huckleberries! Please let us know how it turns out 🙂
Karen
August 8, 2016 at 6:24 pmMade it with wild huckleberries today! Wow & YUM… Great recipe! Thanks
Sue
August 8, 2016 at 8:09 pmjealous…
Christine
August 6, 2016 at 2:37 pmI had a zucchini and lemon in the house and thought, why not? It is absolutely delicious! Thank you for a great recipe!
Sue
August 6, 2016 at 2:58 pmI love getting quick feedback like this, thanks a million Christine!
Serena
August 5, 2016 at 11:21 pm1 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?
Sue
August 18, 2016 at 3:25 pmLet us know if you try that Serena…
Janet
August 1, 2016 at 9:06 pmSue, 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!
Sue
August 2, 2016 at 8:01 amKing 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!
Sandy
August 3, 2016 at 8:01 pmHello, I’m making this tomorrow. Does this recipe use salted or unsalted butter for the buttercream?? Thank you.?
Sue
August 3, 2016 at 8:06 pmI always use unsalted butter, unless I specify otherwise, Sandy.
Elizabeth
August 1, 2016 at 4:19 pmThis 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.)
Sue
August 2, 2016 at 8:02 amLet us know how the muffins turn out Elizabeth, I want to try that too!
cynthia
August 7, 2016 at 12:12 pmI made this wonderful recipe in mini loaf pans today and they came out beautiful!!! Is it possible to frost and then freeze?
Sue
August 7, 2016 at 1:16 pmI 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!
Vickie
July 30, 2016 at 7:34 pmHas 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
Sue
July 30, 2016 at 8:19 pmDefinitely check out the low carb version, Vickie…
Nicole
July 31, 2016 at 3:43 amPlease post the low carb link with honey and coconut flour.
Sue
August 18, 2016 at 3:26 pmI link to a low carb recipe in the notes, just below the recipe, above, Nicole.
Bree
July 26, 2016 at 9:37 amHi 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?
Sue
July 26, 2016 at 11:17 amI haven’t tried it that way, Bree, but you might try halving the recipe as a start.
Teresa
July 25, 2016 at 4:23 pmIt’s huckleberry time in my neck of the woods so gave this recipe a try subbing hucks for the blueberries. It. Is. Scrumptious!
Sue
July 26, 2016 at 6:27 amOh wow, I bet that will be fantastic!
Tina
July 25, 2016 at 1:53 pmI’m not seeing the recipe for this cake. Where do I find it?
Tina
July 25, 2016 at 1:54 pmWell, it is now showing up. Thank you. I can’t wait to try it.
Rose
July 25, 2016 at 12:18 pmAwesome,made it today very delish!!! Thanks
Sue
July 26, 2016 at 6:28 amI’m so glad you approve Rose 🙂
Annette
July 25, 2016 at 7:07 amDo you have a version of this for those whose cholesterol is a problem? Sounds so yummy! Thanks
Claire
July 25, 2016 at 3:14 amI 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!
Sandy
July 24, 2016 at 3:56 pmCan I skip the zucchini, I don’t have any.
Sue
July 24, 2016 at 5:54 pmIf 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.
Lisa
July 23, 2016 at 2:43 pmI have berry allergies. What could I substitute? Dried cherries ? Any other ideas!
Sue
July 23, 2016 at 3:12 pmYou could just leave them out if you like, Lisa.
Michelle
July 22, 2016 at 8:28 pmWe’ve been blessed with generous neighbors who garden, & this was a perfect recipe to use some of the zucchini! A new family favorite!
Denise
July 21, 2016 at 2:19 pmShould 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.
Sue
July 21, 2016 at 6:24 pmI don’t squeeze my zucchini, Denise, it never seems necessary to me, but that’s just how I do it.
Kathy Dunning
July 25, 2016 at 7:46 amI have a recipient for this exact cake and it says to squeeze the liquid from the zucchini .
Sue
July 26, 2016 at 6:29 amYou can certainly do that, Kathy, but I found it wasn’t necessary.
Lori C.
August 8, 2016 at 10:48 amI 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 amThat’s so great to hear, I’m glad it was a hit!
Denise
July 21, 2016 at 12:55 pmTwo 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.
Sue
July 21, 2016 at 1:49 pmI 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.
Kristin
July 21, 2016 at 10:23 amI only have lemon juice- how much for the frosting? Thx!!!
Sue
July 21, 2016 at 11:22 amStart with 2 Tablespoons and add more as needed to get a creamy spreadable consistency, Kristin.
PAULA
July 21, 2016 at 8:11 amLOOKS SO GOOD , BUT DO YOU THINK I COULD USE CAN BLUEBERRIES .T Y
Sue
July 21, 2016 at 8:19 amFresh is definitely best here, Paula, but if you wanted to use canned I would drain them well.
Annie
July 20, 2016 at 8:05 pmThis is on my to do list for tomorrow 🙂 lol silly question – how did you shred your zucchini? Would a grater work?
Sue
July 21, 2016 at 4:39 amI used my grater, Annie — enjoy!
Annie
July 21, 2016 at 6:04 amPerfect! Thank you! Can’t wait to try it 🙂
Angela
August 4, 2016 at 8:44 pmDo you peel it first?
Sue
August 4, 2016 at 10:37 pmNo need to peel the zucchini, Angela!
Carolyn
July 20, 2016 at 8:47 amThanks for the shout out and including my low carb version. Seeing a nice bit of traffic from you. Yours looks fab too!
Sue
July 20, 2016 at 9:09 amThanks Carolyn — it’s the cake that keeps on giving 😉
Jennifer
August 11, 2016 at 4:53 pmCan I use coconut oil? Instead of vegetable
Sue
August 11, 2016 at 5:15 pmSure. 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.
Peggy
July 19, 2016 at 7:14 pmAny suggestions for a gluten free version?
Sue
July 19, 2016 at 8:21 pmI provided a link in the notes after the recipe, Peggy, it’s here: http://alldayidreamaboutfood.com/2015/08/low-carb-blueberry-zucchini-cake-with-lemon-frosting.html
Sanna
October 19, 2017 at 5:59 pmDo any adjustments need to be made to the low carb version if baked in a 13X9 pan instead of 2 cake pans?
Sue
October 19, 2017 at 7:57 pmI haven’t tried that Sanna, so I’m not sure. But I think you should watch the cooking time, it could be a little longer.
Karen
July 20, 2016 at 8:32 amI only see replies where is the recipe
Sue
July 20, 2016 at 9:13 amThe link to the gluten free recipe is here, Karen: http://alldayidreamaboutfood.com/2015/08/low-carb-blueberry-zucchini-cake-with-lemon-frosting.html
Julie
July 20, 2016 at 9:18 amClick the “Read more” box under the picture of the cake.
Barb
July 19, 2016 at 5:55 pmCan frozen zucchini be used?
Sue
July 19, 2016 at 6:24 pmI really think fresh is best here, Barb. Frozen shredded zucchini would be very watery…
Lyn
July 20, 2016 at 4:00 pmJust drain the thawed frozen zucchini and it will work.
Tawnya
July 24, 2016 at 1:27 pmBarb, 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.
Stephanie McElroy
July 18, 2016 at 6:32 pmI added a package of cream cheese instead of 1 cup of the C. Sugar for the icing. It turned out great!
wanda
July 20, 2016 at 8:02 amwhat size pkg cream cheese
Joyce
July 24, 2016 at 9:53 amGreat idea. I’m going to do that. Making mine today.
Sue
July 24, 2016 at 10:01 amLet us know what you think, Joyce.
Lisa
July 17, 2016 at 7:11 pmDo 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!!
Sue
July 17, 2016 at 8:00 pmCheck the link to the inspiration recipe, Lisa, that was a layer cake. Here it is: http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/
Deborah
August 21, 2016 at 7:14 amThe 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.
Martha durfee
July 16, 2016 at 2:15 pmTry yellow zucchini to fool those I hate z. Haters! If. Only had some wild Maine berries here.
Sue
July 16, 2016 at 5:39 pmOh wild Maine blueberries are THE BEST!
Yael
July 15, 2016 at 5:57 amps — I also added lemon zest to the frosting which I highly recommend!
Yael
July 15, 2016 at 5:56 amWas 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!
Sue
July 15, 2016 at 7:20 amThanks so much Yael — I love it when readers come back and share their tips, and it’s good to know this can be halved 🙂
Sue
August 14, 2016 at 2:34 pmAny other flour substitution tips besides whole wheat. Other ingredients & subs are so healthy. Maybe something organic?
Heather
July 14, 2016 at 7:38 amI don’t have any blueberries, but my blackberries are ready. Could I sub blackberries for the blueberries without changing the recipe?
Sue
July 14, 2016 at 7:50 amI 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.
Casey hetke
July 12, 2016 at 2:34 pmI 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
Sue
July 12, 2016 at 2:44 pmWell, 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.
Cindy
July 29, 2016 at 3:59 pmWe 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.
Kylie
July 11, 2016 at 4:44 amHave you ever used frozen berries?? I have all other ingredients except fresh berries 🙁
Sue
July 11, 2016 at 6:15 amI haven’t, Kylie, but if you try it, be sure you use them frozen, don’t defrost them first.
Dawn
July 18, 2016 at 10:35 amIf 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. 🙂
Sue
July 18, 2016 at 11:11 amGreat point Dawn.
Valerie
July 8, 2016 at 10:14 amThis 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! 🙂
Sue
July 8, 2016 at 10:17 amYay!!
Kathleen Barrett
July 6, 2016 at 4:52 pmLooks yummy, but how would the cake’s ingredient portions change with removing the zucchini?
Sue
July 6, 2016 at 6:00 pmI’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.
Betty
July 5, 2016 at 12:34 pmMade this on Saturday- so good right out of the refrigerator! I especially LOVED the frosting. 🙂
Sue
July 5, 2016 at 3:27 pmI’m so happy it worked for you Betty — and I totally agree about the frosting, I could eat it all by itself.
Jana
July 4, 2016 at 4:30 pmHow well does it freeze?
Sue
July 4, 2016 at 6:18 pmI didn’t have any left to experiment with Jana! I think it should freeze fine, though.
Jean | DelightfulRepast.com
July 1, 2016 at 7:50 amSue, 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!
[email protected]'s Recipes
July 1, 2016 at 2:51 amBlueberry and zucchini…the combination is beautiful though unusual. An awesome cake, Sue.
Sara
June 30, 2016 at 11:51 pmThis 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 😉
JessB
June 30, 2016 at 2:57 pmWow, that looks amazing!
Robyn @ Simply Fresh Dinners
June 30, 2016 at 8:04 amOh 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!
Cindy
July 29, 2016 at 4:06 pmThat’s a great idea to beat the summer heat! We’ve made lemon-blueberry ice cream…it’s delish!
Medeja
June 30, 2016 at 4:48 amOne of the best looking zucchini cakes I have seen!
Brasserie Louis
June 30, 2016 at 3:52 amI 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 🙂
Laura | Tutti Dolci
June 29, 2016 at 5:47 pmHow 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! 😉
grace
June 29, 2016 at 10:58 amthis 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!
ZazaCook
June 29, 2016 at 10:37 amWow! What a lovely cake! Looks delicious! Love the colors combination!
Douglas
June 29, 2016 at 10:29 amCould this recipe be baked in 1/2 pint wide mouth mason jars?
Sue
June 29, 2016 at 10:36 amI’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!
Sue
June 29, 2016 at 10:37 amIt would be so cute with the lemon frosting and a few blueberries on top 🙂
Katherine | Omnivore's Cookbook
June 29, 2016 at 9:55 amSo creative! Looks really good and delicious!
suzi
June 29, 2016 at 9:28 amRATS!! i just threw my last zucchini in marinade for the grill tonite… but just you wait. there will be more zucchini!! its summertime 🙂
Sue
June 29, 2016 at 9:38 amAnd guess what? I have another zucchini recipe coming up Friday 😉
John/Kitchen Riffs
June 29, 2016 at 9:23 amDon’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.
Suchi @elegantmeraki
June 29, 2016 at 8:48 amBlueberry and lemon is such a classic combination but adding zucchini is great I can count it a piece as vegetable for the day!!
Natalia
June 29, 2016 at 8:27 amI 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.
Sue
June 29, 2016 at 8:37 amThanks Natalia — I’m so glad you mentioned the batter shot, it’s my fave 🙂
Chris Scheuer
June 29, 2016 at 8:00 amYou’re passing on the craving Sue! Now I know what to do with my first zucchini! Love the combination of blueberries and lemon, yum!
Tricia @ Saving room for dessert
June 29, 2016 at 7:27 amYou 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 🙂
Sue
June 29, 2016 at 7:32 amWell, 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 🙂
Megan
June 29, 2016 at 7:24 amOh this cake is just bursting with flavors-literally! I will absolutely have to make this soon! YUM!!
Bintu - Recipes From A Pantry
June 29, 2016 at 6:59 amInteresting concept adding zucchini, I guess it adds the moistness like you get with a carrot cake.
Sue
June 29, 2016 at 7:02 amThat’s it, Bintu, it adds a bit of texture and moisture.
manu
June 29, 2016 at 6:53 amThis combo looks delicious!
THanks for sharing
Amanda
June 29, 2016 at 6:50 amGreat seasonal dessert. My daughter loves blueberries and a hidden vegetable is a bonus
Jennifer @ Seasons and Suppers
June 29, 2016 at 6:28 amBeautiful cake! Love the addition of zucchini and making it easier into a sheet pan cake 🙂