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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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 Serves 8-10
Calories 386kcal
Author Toni Dash

Ingredients

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 Wrap the shredded zucchini in a thin, clean kitchen towel, or 2 layers of paper towels and squeeze out any excess moisture.
  • 1 cup fresh blueberries plus more for garnish

Frosting

  • 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

Instructions

Zucchini Cake

  • 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 Store
Store 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.

Nutrition

Calories: 386kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 411mg | Potassium: 161mg | Fiber: 1g | Sugar: 38g | Vitamin A: 264IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg