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.
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.
I found this recipe over at allrecipes.com 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.
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. 😉
Cake recipe adapted from allrecipes.com and frosting recipe from food.com.
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!
Like these Double Chocolate Zucchini Cupcakes. Seriously the best chocolate cupcakes, ever!
This is delicious. I made the recipe as-is with blueberries and froze the cakes. But as I was sad I had to save the cakes for another event, I also made a batch using raspberries, and made them in a cupcake pan. Only took 20 minutes. Equally as tasty. I haven’t made the frosting yet though, I got lazy and decided muffins were sufficient, no need to go the cupcake route.
The other deviation I took was that I used a Kitchen Aid for all the mixing, so I folded in the zucchini and the blueberries by hand, separately at the end of step 4, rather than in the sequence listed above.
I made this cake for my daughters summer bday party. It was absolutely delicious!
Any reason this wouldn’t work in a Bundt cake pan (no frosting)?
I MADE IT IN A BUNDT PAN LAST NIGHT – IT DOES TAKE LONGER TO COOK BUT DEFINITELY WORTH THE WAIT . I MADE A THIN LEMON GLAZE AND DRIZZLED IT OVER THE CAKE.
Im doing a bundt cake now.
How long is the baking time?
I made it and it was delicious and was enjoyed by all!
I made this cake for a co-worker who was leaving.. I was calling this my “spite” cake because this co-worker is not my favorite, but now I am going to have the change the name because it was soo good! The only thing I would do differently is use wax paper on the bottom because my layers got stuck. However, with some gentle taps it came out! You will not regret making this cake. I will make it again but call it my blueberry slic of happiness!! Enjoy!!!
My cake layers took much longer to bake than the recipe states. Also, very very moist, almost damp. Did anyone else have that happen?
Mine has been in the oven for almost an hour now and still not a clean poking stick…
How did it turn out? You may need to calibrate your oven. 🙂
Is it 2 tblsp of lemon juice or 2 tblsp of zest?
We accidentally left the eggs out – and didn’t even miss them! The shredded zucchini gave structure to the cake, and it’s already supposed to be dense. Layers and slices held together as well as if we’d remembered the eggs. This totally works as an eggless cake.
cake turn out great; icing was a disaster, 1 cup butter insane – substituted a cream cheese frosting and turned out much better
I WAS WONDERING IF ANYONE HAS TRIED TO SUBSITUTE FOR THE SUGAR. WANTING TO MAKE THIS FOR BIRTHDAY PARTY FOR 1 YEAR JUST NOT WITH ALL THAT SUGAR.
I made this for my county fair-/Best of Show!!
Thank you for the recipe!
That’s a lot of sugar, if I cut it down by half will it be alright or a substitute for it!!??
I have made this cake a few times and always halve the sugar it’s delicious
Can you use frozen blueberries for this recipe?
You had us at lemon!
Can this be made in a bunt pan? I would assume so, but I would like to make sure. I think it would look beautiful enough to eat in a bunt form.
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
In really this is yummy. My kids loved it too, So I make it again and again for my kids.
This cake looks delicious!
I made this two years ago and loved it. I want to make it again for my daugthers birthday this summer but was wondering if anyone has made this gluten free with success? Since it’s already a dense cake I wasn’t sure how it would turn out. Also, recommendations on gluten free flour brand?
I made this for my birthday, and everyone thanked me. Delicious!
If I want to bake this in a 9×13, how long should it be in the oven? Thanks!
This recipe is Amazing just as it is!!!
Has anyone tried making the recipe as cupcakes? How many do you think it would make and how long to bake?
Can I use cake flour instead of All Purpose flour?
Oh, I made this last week & even tho I am not a fan of lemon… This was one of the best cakes I have ever made-I did replace veggie oil with coconut oil (as I like the flavor better) So moist, so yummy, tangy lemon icing so perfect on this
Also used only 1 stick butter & 1/2 block cream cheese in icing