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zucchini-cake-recipe

Lemon Blueberry Zucchini Cake

Kara
No one will guess that this lemon blueberry cake is actually packed with zucchini! And the cream cheese frosting is simply divine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 403 kcal

Equipment

Ingredients
  

Cake:

  • 3 cups peeled and shredded zucchini
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup oil
  • 1 tsp lemon extract optional
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • zest of 1 lemon
  • 2 cups blueberries

Lemon Cream Cheese Frosting

  • 3 Tbsp soft butter
  • 3 oz soft cream cheese I used reduced fat
  • 2 cups powdered sugar
  • dash salt
  • zest of 1 lemon 2-3 tsp
  • 2 Tbsp fresh lemon juice approximately

Instructions
 

  • Beat zucchini, sugar, eggs, oil, and lemon extract in a large bowl.
  • Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently.
  • Pour into a well greased and floured Bundt cake pan. Bake at 325° for about 65 minutes or till toothpick comes out clean.
  • Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.
  • Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Notes

-You can make this in two large loaf pans instead of a Bundt pan. (I used 8 1/2" x 4 1/2" pans.) Bake for 45-50 minutes.

Nutrition

Serving: 1gCalories: 403kcalCarbohydrates: 56gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 31mgSodium: 273mgPotassium: 173mgFiber: 2gSugar: 37gVitamin A: 266IUVitamin C: 10mgCalcium: 28mgIron: 1mg
Keyword Lemon Blueberry Zucchini Cake
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