I came up with this recipe because I happened to have a bumper crop of zucchini, and blueberries that needed to be used up. It is wonderfully moist; and you cannot tell it has zucchini in it. The frosting is to die for!
Beat zucchini, sugar, eggs, oil, and lemon extract.
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.
For frosting: Beat butter and cream cheese till smooth. Add powdered sugar, zest, and enough lemon juice to get a spreadable consistency.
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
5 Comments
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jolene on 9.3.2011
I love this recipe, I’ve made it the past few zucchini seasons.
Jenelle Miller on 8.2.2011
this was excellent cake. Moist. I didn’t peel the zucchini (forgot), and it was great.
aurorasky on 8.29.2009
Oh boy this cake was yummy, super moist and fresh with the berries/lemon combo.
leslie1959 on 8.16.2009
I made this for coffee time at church. OMG! was this ever delicious. I didn’t peel the zucchini, and no one said a thing. Just that it was wonderful. Thanks.
salemmom on 8.9.2009
This was wonderful! Delicious and full of flavor. I love lemon and blueberries together, and the zucchini made it very moist. The only problem that I had was that it came apart coming out of the pan. I happen to use a very heavy bundt pan and I think it just needed to cool for a little bit longer (I’ll be extra careful about greasing it next time too). A wonderful cake for this time of the year! Thanks for sharing it with us!