Blueberry Zucchini Cake

Oh my YUM!!

Recently I had a childcare parent ask me if I liked zucchini.  I said yes then she offered to share a recipe with me.  A couple days later I had a childcare parent ask me if I could use some zucchini.  I said yes….and that is how I discovered this awesome recipe for Blueberry Zucchini Cake.


Here’s what you need:
3 eggs lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups of shredded and drained zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint blueberries

Preheat the oven to 350.  The original recipe says to grease two 8″ round cake pans.  I love bundt cake pans so I opted for it.

Grate zucchini and drain.  Set aside.

Mix together eggs, oil, vanilla and sugar.  Fold in zucchini.

Slowly add in flour, baking powder and baking soda.  Gently fold in blueberries.

Put batter in pan.  The recipe suggests keeping the 8″ pans baking for 35-40 minutes.  I kept the bundt cake pan in for 50 minutes.

The original recipe calls for lemon icing.
1 cup butter
3 1/2 cups powdered sugar
1 lemon juiced and zested (2 Tablespoons zest)
1 teaspoon vanilla

I am not a lemon fan so I just made come cream cheese frosting.
4 ounces cream cheese
4 Tablespoons butter
2 teaspoons vanilla extract

Mix together and add powdered sugar until you get a good consistency for frosting.

The cake was wonderful…Hubby and everyone else who tried it, loved it.

As soon as I tasted it I immediately snapped a picture of the cake and ran to the computer to blog about it.  Blogging about it insures that I won’t loose the recipe.

9 thoughts on “Blueberry Zucchini Cake”

  1. :-) Shredded and drained flour? Recipe looks great. Your frosting does sound better. We used goat cheese for the cream cheese and it worked great too.

  2. Oh my Yum is right! I’m not a lemon fan either but I’ve had a “to die for” lemon blueberry pie that was fabulous in Rosehill NC. It apparently was a local favorite. However, it’s hard to beat cream cheese frosting. I may have to try half and half on the frosting.

  3. Your recipe is almost exactly like the one I use for zucchini bread. The only changes are the spices and I use 1/2 cup applesauce and 1/2 cup vegetable oil instead of the full cup of oil Of course, the bread doesn’t have blueberries or frosting. I am going to have to try yours.

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  6. Ginny Andersen

    I am so jealous of your berries! Ours looked so promising early on and then it got so blasted hot, they just didn’t do beans! Every year is different. You may want to freeze some for the “lean” years.

  7. This comment is years late so maybe you won’t see it — but I just made this and it is delicious! I had to make some substitutions, mostly because of what I had available; I had to use part sugar (1c) and part Splenda (1 1/4 c) because I’m almost out of sugar, and my zucchini wasn’t big enough so I added grated carrots to make up for it. I also used some fruity olive oil for part of the vegetable oil… and probably “too many” blueberries so I could just put in the whole bag of frozen I had.

    My husband and I have polished off about half of the bundt loaf and it’s not even fully cooled yet. Thank you for sharing this recipe.

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