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Lemon Blueberry Zucchini Cake

A delightful dessert that combines the freshness of lemon and blueberries with the moisture of zucchini for a tender, flavorful cake.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis) Squeeze out excess moisture
  • 1 cup fresh blueberries Carefully fold in to avoid crushing
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Can substitute with maple syrup for a healthier option
  • 1/2 cup vegetable oil
  • 3 large eggs Add one at a time to the mixture
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute half with whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 zest lemon
  • 1/4 cup juice of 1 lemon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Grate the zucchini using a box grater and squeeze out any excess moisture.
  3. In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add in the eggs one at a time, followed by the vanilla extract.
  5. In another bowl, mix the flour, baking powder, baking soda, and salt together.
  6. Gradually fold the dry mixture into the wet mixture.
  7. Stir in the grated zucchini, lemon zest, and lemon juice until well incorporated.
  8. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared baking pan and smoothly level the top.
  2. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Once cooled, slice it up and enjoy this deliciously unexpected treat!

Notes

Store leftovers in the refrigerator for up to five days, or freeze for up to three months. Reheat in the oven at 300°F (150°C) for 10-15 minutes to retain moisture.