Blueberry Zucchini Lemon Cake

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

This blueberry zucchini lemon cake is a bomb. It easy serves 16 people but in my case, it served 2. Yes, I ate most of it. I usually stay away from sweets because I don’t know my limit. I eat until I get sick, like an animal. What is wrong with me? Yet I made this monster of a cake! You see, I had tons of huge zucchinis in my garden and they don’t freeze quite well. I also had tons of frozen organic blueberries. Moreover, this cake has a good serving of fruit AND vegetable so it’s healthy, right?

Two cups shredded zucchini is all it’s needed for this cake. Like I said, I had tons of it and thought of making zucchini ravioli or roll-ups, but wasn’t in the mood for all that work. Sometimes I’m lazy by nature. Besides, I was already dealing with this cake. I cut extra zucchini in strips and used it in place of noodles to make old fashion lasagna. That too was a bomb! Now back to the cake.

Blueberry Zucchini Lemon Cake

We love zucchini and can eat it all the time. In my previous post, I shared a yummy vegetable bake with zucchini. Grilled or roasted is our favorite way to make it. I often serve this creamy zucchini soup or hide it in Alfredo sauce. Then there’s zucchini bread. We got bored with the bread. I found two cake recipes that I liked and combined them, adjusting a little, to create this blueberry zucchini lemon cake. The cake batter recipe is from The View From Great Island and the cream cheese frosting from Cooking With Carlee. I love the naked look, like in my chocolate lemon naked cake.
How do you prepare your zucchini dishes?

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

 

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

Ingredients:
Serves 12-16

Cake
3 eggs
1 cup oil (I used grapeseed oil)
2 ¼ cups sugar
1 tablespoon vanilla extract
1 lemon, zest and juice
2 cups shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 cups blueberries (tossed with 1 tablespoon flour)
2 8-inch round cake pans

Frosting
8 oz. cream cheese, softened
½ cup butter, room temperature
3 ½ cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon lemon juice

Candied zucchini (optional)
1 ¼ cup sugar
1 medium zucchini (about 8 oz.)

Directions:

Cake
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.

With an electric mixer, beat the eggs, oil, sugar, vanilla, lemon zest, and juice until blended. Fold in the zucchini.

In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture in batches, mixing to blend. Gently fold in the blueberries. Divide the batter evenly between the cake pans.

Bake 40-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in pans for 10 minutes then invert onto a wire rack to cool completely. Using a serrated knife cut off the cake dome. You want an even surface or your frosting is going to run right off the cake.

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

Frosting
Beat together the cream cheese and butter until smooth. Add powdered sugar, salt, vanilla, and lemon juice. Mix on low until sugar is well incorporated, then turn the mixer to high. Beat for 2-3 minutes then add more lemon juice if you’d like softer frosting.

Candied zucchini
Slice zucchini lengthwise into thin strips using a mandoline slicer.

In a small saucepan bring water and sugar to a boil, stirring until sugar dissolves. Add zucchini strips. Reduce heat to medium and simmer, until zucchini is translucent, 15 to 20 minutes. (Placing a round piece of parchment paper on top of zucchini will keep them submerged).
Let zucchini cool in syrup. Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 30-60 minutes.

Layer the cakes and frosting then garnish with blueberries, candied zucchini, and lemon if desired.

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

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

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

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

Blueberry Zucchini Lemon Cake
You can indulge in this Blueberry Zucchini Lemon Cake guilt-free as it has healthy servings of fruit and vegetable. That’s my story and I’m sticking to it!
Author: Jas
Ingredients
  • Cake
  • 3 eggs
  • 1 cup oil I used grapeseed oil
  • 2 ¼ cups sugar
  • 1 tablespoon vanilla extract
  • 1 lemon zest and juice
  • 2 cups shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 cups blueberries tossed with 1 tablespoon flour
  • 2 8- inch round cake pans
  • .
  • Frosting
  • 8 oz. cream cheese softened
  • ½ cup butter room temperature
  • 3 ½ cups powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • .
  • Candied zucchini optional
  • 1 ¼ cup sugar
  • 1 medium zucchini about 8 oz.
Instructions
  1. Cake
  2. Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
  3. With an electric mixer, beat the eggs, oil, sugar, vanilla, lemon zest, and juice until blended. Fold in the zucchini.
  4. In a small bowl, whisk together the flour, salt, baking powder, and baking soda. Add the dry ingredients to the wet mixture in batches, mixing to blend. Gently fold in the blueberries. Divide the batter evenly between the cake pans.
  5. Bake 40-45 minutes or until a toothpick inserted in the center of a cake comes out clean. Cool in pans for 10 minutes then invert onto a wire rack to cool completely. Using a serrated knife cut off the cake dome. You want an even surface or your frosting is going to run right off the cake.
  6. Frosting
  7. Beat together the cream cheese and butter until smooth. Add powdered sugar, salt, vanilla, and lemon juice. Mix on low until sugar is well incorporated, then turn the mixer to high. Beat for 2-3 minutes then add more lemon juice if you’d like softer frosting.
  8. Candied zucchini
  9. Slice zucchini lengthwise into thin strips using a mandoline slicer.
  10. In a small saucepan bring water and sugar to a boil, stirring until sugar dissolves. Add zucchini strips. Reduce heat to medium and simmer, until zucchini is translucent, 15 to 20 minutes. (Placing a round piece of parchment paper on top of zucchini will keep them submerged).
  11. Let zucchini cool in syrup. Arrange zucchini in a single layer on a wire rack set over a baking sheet. Let dry for 30-60 minutes.
  12. Layer the cakes and frosting then garnish with blueberries, candied zucchini, and lemon if desired.
.

Recipe featured on City of Creative Dreams,  Divas Run for Bling, House Full of Handmade, Every Day Made Fresh , Butcher’s Niche I Say Nomato, Eclectic Red Barn, Being a Wordsmith, Epic Mommy Adventures, Does Your Sister Have Normal Hair, and April Noelle.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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45 Comment

  1. Reply
    Christina
    August 24, 2016 at 8:09 am

    Looks so tempting..yummy!
    I wanna steal this recipe and wanna try to bake it.

    1. Reply
      Jas
      August 24, 2016 at 8:54 am

      Lol, you don’t have to steal it, it’s free 😀 Hope you try it!!! Have a great day.

  2. Reply
    Michelle
    August 24, 2016 at 4:53 pm

    This sounds delicious! My hubby love blueberry lemon treats- even better if I can sneak in some veggies!
    Thanks!
    Michelle

    1. Reply
      Jas
      August 25, 2016 at 9:46 am

      Thank you, Michelle! In my mind this cake is healthy, I don’t care what they say, LOL. Have a great day!

  3. Reply
    Ann
    August 26, 2016 at 5:24 pm

    I’ve never tried making anything with zucchini but I’ve seen loads of recipes using them in *healthy* cakes, desserts and stuff. :p There’s something about blueberries and you have lemons there…hmmmm…I’ll have to give zucchinis a go one of these days and discover the rave behind that vegetable! LOL That piece of cake looks sooo good, Jas!

    1. Reply
      Jas
      August 28, 2016 at 9:42 am

      Oh, you’re missing out! They are so versatile and healthy. They have a mild flavor so they blend well with everything. It’s easy to hide them in meals for picky eaters 🙂

  4. Reply
    Heidi
    August 28, 2016 at 6:59 pm

    This sounds and looks so delicious! I definitely need to try it out!

    1. Reply
      Jas
      August 29, 2016 at 7:27 am

      Thank you, Heidi, and thanks for stopping in 🙂

  5. Reply
    Akaleistar
    August 28, 2016 at 8:40 pm

    What a pretty cake! It looks delicious 🙂

    1. Reply
      Jas
      August 29, 2016 at 7:24 am

      Thank you, Ashley! 😀

  6. Reply
    Helen at the Lazy Gastronome
    August 29, 2016 at 9:14 am

    Jas – it’s beautiful!!! And it sounds delicious! Thanks for sharing on the What’s for Dinner link up

    1. Reply
      Jas
      August 29, 2016 at 9:08 pm

      Thank you so much and thank you for hosting the party! 🙂

  7. Reply
    Kati
    August 29, 2016 at 11:56 am

    I have so many zucchinis that need to be used and this looks delicious! Thanks for sharing at the Wednesday showcase party. Pinned!

    1. Reply
      Jas
      August 29, 2016 at 9:10 pm

      Thank you, Kati! Don’t you love them, though? 🙂

  8. Reply
    penpen
    August 29, 2016 at 12:35 pm

    I’m always looking for something healthy and packed with neggies and frjuit for my vegan daughter and friend. wonder if this would work with an egg substitute. looks beautiful.

    1. Reply
      Jas
      August 29, 2016 at 9:12 pm

      Oh, I’m not sure if egg substitute would work. The consistency might be different, but I don’t think the flavor would change. Except, you couldn’t use cream cheese for the frosting either. If you come up with an alternative, let me know!

  9. Reply
    Pamela Shank
    August 29, 2016 at 3:01 pm

    This is just so beautiful and looks delicious. I have never eaten zucchini in a cake. I love lemon & blueberries so l would like this for sure.

    1. Reply
      Jas
      August 29, 2016 at 9:14 pm

      Thanks, Pamela! It keeps the cake moist, just like it does with zucchini bread. 🙂

  10. Reply
    Carlee
    August 30, 2016 at 4:04 pm

    That looks so darned good! I made a blueberry lemon cake recently, but I love the addition of the zucchini. I could have definitely taken a slice or two off your hands to help save you from yourself (I totally understand, btw!) Thanks for sharing at Throwback Thursday!

    1. Reply
      Jas
      August 31, 2016 at 9:40 am

      Thanks, Carlee! I know you made the cake – I stole your awesome cream cheese frosting recipe and linked it to it. Is the link not working? Thanks for stopping by and have a great day! XO

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  12. Reply
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    August 31, 2016 at 6:42 am

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  14. Reply
    Easy Peasy Life Matters
    August 31, 2016 at 9:36 pm

    This cake looks divine! I’m totally pinning 🙂 Have a wonderful night!

    1. Reply
      Jas
      September 1, 2016 at 9:51 am

      Aw, thank you so much! Hope your day is glorious! 🙂

  15. Reply
    Beverly
    September 1, 2016 at 9:45 am

    The cake looks wonderful, however, unless I have gone blind, how many blueberries did you use? I could not find the amount in the recipe

    1. Reply
      Jas
      September 1, 2016 at 10:03 am

      OMG, major fail, lol. Thank you, Beverly, for noticing. 2 cups is what’s needed. I fixed it! So embarrassing… XO

  16. Reply
    Keri
    September 2, 2016 at 7:49 am

    Jas, this zucchini cake looks so scrumptious!! The icing was an awesome addition. Thanks for sharing your recipe!!

    1. Reply
      Jas
      September 2, 2016 at 9:00 pm

      Thank you, Keri! Although full of veggies and fruit, I wouldn’t recommend consuming large amounts of this cake all at once (learned the hard way, lol)

  17. Reply
    Beverly
    September 3, 2016 at 8:38 am

    What a beautiful and yummy looking cake. I love blueberries and the zucchini makes it healthier, right?
    You are my pick on Turn It Up Tuesday.
    Stop by this week and get your badge,
    Bev

    1. Reply
      Jas
      September 3, 2016 at 9:17 am

      Whoo hoo! Thank you bunches, Beverly 🙂

  18. Reply
    Meena
    September 3, 2016 at 11:19 am

    This is a masterpiece.

    1. Reply
      Jas
      September 5, 2016 at 7:54 pm

      You’re too kind, Meena! Hardly a masterpiece, but thank you so much! 😀

  19. Reply
    Kayleigh
    September 4, 2016 at 7:00 am

    This looks amazing!

    1. Reply
      Jas
      September 5, 2016 at 7:53 pm

      Thank you, Kayleigh!

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  26. Reply
    Patty @pattysaveurs.com
    August 10, 2017 at 9:58 am

    This cake looks fantastic Jas, so moist! I have yet to try using zucchini in my baking, I’m kind of reluctant about it, but your recipe looks so good, it makes me want to try, thanks! 🙂

    1. Reply
      Jas
      August 10, 2017 at 6:27 pm

      Don’t be, Patty! The zucchini is shredded, so it’s not like you’re biting into big chunks of it 🙂 Honestly, you can’t even taste it but it keeps the cake moist.

  27. Reply
    Beth Neels
    August 10, 2017 at 5:25 pm

    Candied zucchini too? Did you candy it yourself? Do tell! This is a gorgeous cake that I happen to have all of the ingredients for! I am sooo making this!

    1. Reply
      Jas
      August 10, 2017 at 6:32 pm

      I sure did! The method is in the recipe 😉 It’s not something I’d eat by itself but it’s OK and decorative on a cake 🙂

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