Blueberry Lemon Zucchini Cake
Anyone who grows zucchini knows that if it’s a good year, by about mid-to-late July there is so much zucchini in the garden that you are getting to a loss of what else to make with it. I know City Spouse gets out on zucchini bread after a while, and there’s only so much room in the freezer to keep shredding and freezing it. I am always looking for a different way to use up the zucchini in a way that CS will actually eat it and LIKE it.
CS has a serious sweet tooth, and this seems to make him happy. And I get to sneak in some veggies into something that otherwise is seriously unhealthy.
It’s a nice change up from the massive amount of zucchini bread we normally eat all summer long. Although, the people at work love it. I’m always taking in zucchini bread and muffins and things to share with them in an attempt to get rid of all the zucchini!!
I am not going to lie to you and say this is a health food… for the sake of full disclosure, when I put the recipe in the nutrition calculator, it’s saying each piece has around 1200 calories. So it’s safe to say it’s not a diet food in the least.
I justify that I do not make this every week, and it’s only a special occasion that I even eat anything so sugar laden, so I can splurge, especially after a hard day’s work out in the garden all day! (Okay, I’m justifying this a lot, but darn it- this cake is amazing!)
This also comes in handy in the winter when you look and see how much shredded zucchini you still have in your freezer when you are planning what to take to family dinners and events over the holidays.
I have started just freezing the shredded zucchini in 2 cup measurements in freezer bags, so all I have to do is thaw it and drain it. Then I just throw it into the batter!! It works out great!
I hope you love this recipe as much as I do!! Let me know if you try it!!