Blueberry Zucchini Cake

A slice of blueberry lemon zucchini cake on a plate topped with a few fresh blueberries and a lemon glaze

4.62 from 13 votes

The whole family will love this deliciously moist, flavorful cake stuffed with zucchini, lemon and blueberries. A must-make summer recipe!

Prep Time30

Cook Time45

Total Time1 15

Course: Cake, Dessert

Cuisine: American

Keyword: blueberry, cake, dessert, zucchini

Servings:

Calories: 495kcal

Author: Tricia

Ingredients

For the cake:

2 cups shredded zucchini, do not pack (1 medium)
3 cups all-purpose flour (378g)
2 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk (125g or 4 ½ oz)
zest and juice of 1 lemon
1 teaspoon vanilla extract
1 cup unsalted butter, room temperature (226g or 8oz)
2 cups granulated sugar (445g)
2 large eggs, room temperature
2 cups fresh or frozen blueberries (10oz)

For the glaze:

2 cups powdered sugar (230g)
¼ cup buttermilk (60g or 2 ¼ oz)
juice of ½ lemon

Instructions

To prepare the cake batter:

Shred the zucchini on a large box grater. Transfer to a fine mesh strainer and drain while preparing the batter. (SEE TIPS)
Preheat oven to 350°F. Lightly grease a 13x9-inch baking pan. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a measuring cup combine ½ cup buttermilk, lemon zest, lemon juice and vanilla. Stir to combine and set aside.
In a large mixing bowl beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add ⅓ of the flour mixture to the butter and eggs. Beat on medium until blended. Add half the buttermilk and mix until combined. Repeat alternating with half the remaining flour and then all the remaining buttermilk. Add all remaining flour and blend on medium until incorporated. Add the zucchini and blend until incorporated. Scrape the bottom and sides of the bowl with a spatula, then blend again.
Pour the thick batter into the prepared pan, smoothing the top with an offset spatula or spoon. Scatter the blueberries over the top slightly pressing the berries into the batter. Bake for 45 to 55 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Moist crumbs are okay but no wet batter. Cool completely on a wire rack.

To prepare the glaze:

Whisk the glaze ingredients together until smooth. Spread over the top of the cooled cake. Allow the glaze to set slightly then serve.
Store leftovers in an airtight container in the refrigerator.

Notes

TIPS for preparing zucchini:

If using large, seedy zucchini, cut in half and scoop out the seeds before shredding.
Don't peel the zucchini before shredding.
Some zucchini may be drier than others. Always drain shredded zucchini in a fine mesh strainer. If the zucchini is dry you may not have any liquid extracted. If it’s a juicy squash, you may have a few tablespoons of liquid drained.
Do not press the zucchini to extract moisture. Some added moisture is what makes this cake so deliciously moist.
Discard any drained zucchini liquid.
Don’t pack the shredded zucchini in the measuring cup.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition