blueberry zucchini cake with lemon buttercream

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Hi-ho, hi-ho, it’s to the garden I go!

And come back with loads of zucchini.  And then bake with it.  It’s in my blood people.

Blueberry Zucchini Cake with Lemon Buttercream


Finding new ways to use all the zucchini has proved to be much more fun than I thought!  I mean, eating cake everyday isn’t such a bad gig in life.

Add in blueberries and buttercream and you can officially chalk me up as satisfied.

Blueberry Zucchini Cake with Lemon Buttercream


I found this recipe over at and it is officially labeled as Blueberry Zucchini Bread.  I studied the ingredients and thought, there is no way I can pass this off as bread!  Why not just make it in an 8-inch round cake pan and see how it goes.

It went.

Right into my belly.

Blueberry Zucchini Cake with Lemon Buttercream


This cake is moist!  Like amazingly so.  I popped my cake into the freezer right after baking only because I wanted a nice clean cut.  But I do recommend eating when it is still warm and the zucchini bits are lounging around the bursting blueberries in a delightful way.

Because this recipe is technically designed as a bread, this cake is pretty dense.  Densely packed with deliciousness that is. 😉

I am in full-on cheesy mode today.

Blueberry Zucchini Cake with Lemon Buttercream


blueberry zucchini cake with lemon buttercream


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
  • Lemon Buttercream
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
  3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  6. Lemon Buttercream
  7. Combine butter, sugar and salt and beat till well combined.
  8. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  9. Fold in zest*.
  10. *If you are piping this buttercream, I recommend leaving out the zest.

Cake recipe adapted from and frosting recipe from

Blueberry Zucchini Cake with Lemon Buttercream


I would really love to try this cake with raspberries, as my love for blueberries has inadvertently excluded all other fruit on my little baking blog.  Maybe even a berry medley!  Oh yeah.  Definitely.

Off to bake!


If you like this cake be sure to check out my other amazing Zucchini Recipes!

Double Chocolate Zucchini Cupcakes!

Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!




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  1. Elaine says

    A friend posted this on FB, and it looked so good I had to try making this — it is DIVINE!! I forgot to add the salt, but it still came out perfectly. I am not kidding, your cake recipe is one of the best I’ve ever had! Thank you for this delicious recipe. I shared it with family & neighbors who all seemed to rave about it as well :)

  2. Christine says

    What a different and delightful cake. The cake consistency is perfect and with the lemon buttercream frosting it is quite the dynamic duo. I made it last week, brought half to work and it disappeared. At home my husband ate a piece every night for 3 nights and even paired it with a side of ice cream. My only regret was that I craved it the very next night after it was devoured by all. Round 2 is in the oven as I type. My new favorite!

  3. Carrie says

    Planning to take this to my company picnic on Sunday. Will be baking it Saturday evening. I’d love to make the two layer round but am expecting around twenty people at the picnic and want dessert to feed everyone. How many servings is the round? A standard 8 slices? Maybe 10? Wondering if I should bake in a 9×13 pan instead to make it stretch or if I need to double my recipe. Had really hoped to have the two layers with frosting in between. Any suggestions to make it go further??

    • says

      Hi Carrie! You can feed 20 people with this cake as is, but there will not be left overs. 😉 When you have a tall and impressive layer cake you can cut the slices a bit smaller to make it last longer. I also have a recipe up for the cupcake version of this cake if you wanted to have extra on hand, just in case! :)

  4. dc says

    I know a year too late, but I made this for breakfast at work today in a 13×9 pan. It killed! thanks for sharing!

  5. Erin says

    Made according to recipe, but baked as cupcakes (350 for 20 minutes) and they are delicious! I did have to make another half batch of frosting, but that is just fine with me! Thanks for a great recipe!

  6. Patty says

    My daughter and I baked this yesterday, with modifications. When we poured 2 1/4 cups (!!!) of sugar into the bowl, it seemed excessive. We started over, with 3/4 cup of oil and LESS THAN HALF the sugar with 1 cup. I planned to make the icing as-directed, so that added enough sweetness. Also, we baked it in a 9×13 with no problems. It’s lovely and yummy (and nobody missed the 1 1/4 cups of sugar).

  7. Nancy Harris says

    I baked this “zucchini blueberry” cake yesterday, and it was a big hit. Congratulations for a great recipe that I will continue to use. Thanks!

  8. Margo Ziolkowski says

    I rarely bake anything ( I live alone and have a weakness for sweets), but the photo looked so beautiful I couldn’t resist. I made the cupcakes a couple of weeks ago & frosted most of them. Gave most of them away to the neighbor and froze some that I did not frost. They were awesome! I have a bounty of zucchini and will be making another batch tonite. This time I will not frost them and will pop them into the freezer. Thanks so much for the great recipe!

  9. Terri Bell says

    I made this in a bundt pan, baked it for an hour. Came out beautifully, I don’t think I would like it in cake pans because of how dense it is. Didn’t have quite enough zucchini so I added carrots, very colorful, pretty and tastes great

  10. Corinne O'Blenis says

    Made this today for company-absolutely delicious. I wouldn’t change anything but you could make to single layer cakes & freeze one. This is a large cake.