Moist, sweet Zucchini Cake is a delicious relaxed one layer cake. The addition of fresh blueberries adds an irresistible natural sweetness. Topped with sweet tangy Buttercream Cream Cheese frosting or just a sprinkle of powdered sugar.
1 ½cupsAll-Purpose Flour (regular or gluten-free)If making gluten-free use a measure-for-measure flour blend (I used Bobs Red Mill 1-to-1 Baking Flour)
Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan. Refer to my favorite pan preparation method in the Notes.
In a large bowl whisk together flour, baking soda, baking powder, salt, sugars and cinnamon. Create a well in the center of the flour mixture.
Add the eggs, oil, vanilla, and milk into the center of the flour mixture well. Mix batter together until smooth.
Fold in the grated zucchini and blueberries to the batter.
Pour batter into the prepared pan and baking for 30-35 minutes or until a toothpick is inserted into the center and comes out clean.
Remove from oven. Cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely.
Frosting
To make the frosting, cream the butter and cream cheese together with a mixer until smooth.
Add the powdered sugar, salt, vanilla, and heavy cream and beat until smooth.
Frost cooled cake with cream cheese frosting and garnish with additional blueberries if desired.
Notes
Using a box grater. If using a box grater to grate the zucchini, place the zucchini at a 90-degree angle to the grater blade (versus holding it at an angle). This will produce smaller pieces of zucchini.Don't skip the squeezing step. Be sure to follow the step of wrapping the zucchini in a kitchen towel or paper towels to squeeze out excess moisture. This will give best results for the cake.How to StoreStore the cake covered with plastic wrap or transfer to an airtight container in the refrigerator. You can store it for up to 5 days. It can be served chilled though will have more flavor if room temperature.