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Blueberry Lemon Zucchini Cake

Blueberry Lemon Zucchini Cake- Country Mouse City Spouse

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.

Blueberry Lemon Zucchini Cake- Country Mouse City Spouse

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!!

Blueberry Lemon Zucchini Cake- Country Mouse City Spouse

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!!

Enjoy!!

Blueberry Lemon Zucchini Cake- Country Mouse City Spouse
Blueberry Lemon Zucchini Cake
Print Recipe
Servings Prep Time
8 slices 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 slices 20 minutes
Cook Time
40 minutes
Blueberry Lemon Zucchini Cake- Country Mouse City Spouse
Blueberry Lemon Zucchini Cake
Print Recipe
Servings Prep Time
8 slices 20 minutes
Cook Time
40 minutes
Servings Prep Time
8 slices 20 minutes
Cook Time
40 minutes
Ingredients
Lemon Buttercream
Servings: slices
Instructions
  1. Preheat the oven to 350 degrees F. Prepare two 8-inch round cake pans.
  2. In a large bowl using a hand mixer, beat together eggs, oil, vanilla and sugar. Fold in the zucchini.
  3. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter between the two prepared pans.
  4. Bake for 35-40 minutes or until a knife inserted in the center of the cake comes out clean.
  5. Cool for at least 20 minutes in the pans, then turn onto wire racks to cool completely before frosting.
Lemon Buttercream
  1. Combine butter, powdered sugar and salt. Beat until well combined.
  2. Add in lemon essential oil and vanilla. Continue beating for another 3-5 minutes or until light and creamy.

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Blueberry Lemon Zucchini Cake- Country Mouse City Spouse


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7 Comments

  1. Amy

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