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Zucchini Cake with Blueberries

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.

Course Dessert
Cuisine American
Keyword easy zucchini cake, zucchini cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 Serves 8-10
Calories 386 kcal
Author Toni Dash


Zucchini Cake

  • 1 ½ cups All-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)
  • teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • ½ teaspoon Kosher Salt
  • 3/4 cup Granulated sugar
  • 1/4 cup Light brown sugar
  • 1 teaspoon Cinnamon
  • 2 large Eggs
  • 1/2 cup Vegetable oil
  • ½ teaspoon Vanilla extract
  • 1/4 cup Whole milk room temperature
  • 1 ½ cups grated Zucchini
  • 1 cup fresh blueberries plus more for garnish


  • ¼ cup unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • 1 1/4 cups Confectioner's (powdered) sugar sifted to remove lumps
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Heavy Cream


Zucchini Cake

  1. Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan. Refer to my favorite pan preparation method in the Notes.

  2. 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.

  3. Add the eggs, oil, vanilla, and milk into the center of the flour mixture well. Mix batter together until smooth.

  4. Fold in the grated zucchini and blueberries to the batter.
  5. 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.

  6. Remove from oven. Cool for 5 minutes in the pan then turn out onto a cooling rack to cool completely.


  1. To make the frosting, cream the butter and cream cheese together with a mixer until smooth.

  2. Add the powdered sugar, salt, vanilla, and heavy cream and beat until smooth.

  3. Frost cooled cake with cream cheese frosting and garnish with additional blueberries if desired.

Nutrition Facts
Zucchini Cake with Blueberries
Amount Per Serving
Calories 386 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g60%
Cholesterol 52mg17%
Sodium 411mg17%
Potassium 161mg5%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 38g42%
Protein 6g12%
Vitamin A 264IU5%
Vitamin C 5mg6%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.