Lemon Blueberry Zucchini Cake

The past few years I have mostly stopped baking outside of bread. It was a blend of avoiding sugar, but also I was so busy that I just stopped doing things that would bring me happiness because they ate up time. The other day I told myself to find the time – it was there – and use up produce I was harvesting on our homestead.

The zucchini blends right into the cake, you won’t taste it at all! Just all that delicious lemon.

It was worth the effort for sure, and has encouraged me to be more creative.

Lemon Blueberry Zucchini Cake


  • 2 cups shredded zucchini (do not pack)
  • ½ cup milk
  • 1 large lemon zested
  • 3 Tbsp lemon juice (from above)
  • 1 cup butter (2 sticks), softened
  • 2½ cups granulated sugar
  • 2 large eggs, room tempature
  • 390 grams all-purpose flour + 2 Tbsp, divided
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 2 cups fresh or frozen blueberries (do not thaw)


  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 large lemon zested
  • 1 Tbsp lemon juice (from above)
  • Pinch fien sea salt


Preheat oven to 350°, lightly oil a 9×13″ glass baking dish.

In a small mixing bowl combine the zucchini, milk, lemon zest and juice, stir to mix.

In a stand mixer bowl add the butter, beat until soft.

Add in the sugar, beat until fluffy.

Add in one egg at a time, mixing each one in.

Add in the main flour, bakign soda and salt, mix on low, adding in the zucchini mixture.

Beat till mixed in.

Toss the blueberries with the reserved 2 Tablespoons flour in a small bowl. Add in, gently fold into the batter.

Scrape into the prepared baking dish, smooth out the top.

Bake for 45 minutes, checking at 40 minutes, with a tooth pick in the center coming out clean. My cake took about 48 minutes total time.

Let cool on a wire cooling rack.

To make glaze:

In a small bowl whisk the ingredients until smooth.

Pour over the cooled cake, spreading it evenly.

For best taste? 

Chill the cake before serving, the glaze seeps in and becomes extra moist. Cover to keep fresh.