Lemon Blueberry Zucchini Cake

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Here is another new way I found to use up my zucchini. I love lemon and blueberries together so why not add zucchini. I found this lemon blueberry zucchini cake recipe at Kara’s Kitchen Creations. This cake turned out delicious. It was dense and moist. I don’t think you’d ever guess it was made with zucchini. My only complaint was there were so many blueberries in there I didn’t get to appreciate the cake as much as I’d like to. So next time I’m gonna reduce the blueberries to 1 1/2 cups. You could even forgo the frosting. The cake would be great by itself, but it’s even better with frosting.

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Lemon Blueberry Zucchini Cake | realmomkitchen.com

Here is what you need to make the Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

  • EGGS
  • OIL
  • SALT
Lemon Blueberry Zucchini Cake | realmomkitchen.com

Lemon Blueberry Zucchini Cake

Real Mom Kitchen

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  • 3 cups peeled and shredded zucchini
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup oil
  • 1 tsp lemon extract optional, which I used
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • zest of 1 lemon
  • 2 cups blueberries Next time I'm trying 1 1/2 cups
  • Lemon Cream Cheese Frosting
  • 3 Tbsp soft butter
  • 3 oz soft cream cheese I used reduced fat
  • 2 cups powdered sugar
  • dash salt
  • zest of 1 lemon 2-3 tsp
  • 2 Tbsp fresh lemon juice approximately


  • 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.
  • To make the frosting - Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.
Tried this recipe?Let us know how it was!

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