Blueberry Zucchini Cake with Lemon Buttercream

Course Dessert


  • 3 eggs, lightly beaten
  • 1/4 cup Lemon Olive Oil blend
  • 3/4 cup vegetable (or canola) oil
  • 3 tsp vanilla extract
  • 2 1/4 cups sugar
  • 2 cups finely shredded & drained zucchini
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint fresh or frozen blueberries (reserve a few for garnish, if desired)

Lemon Buttercream Frosting:

  • 1 cup butter room temperature
  • 3 1/2 cups confectioner's sugar
  • 1 lemon, juice and zest of (about 2 tbsp)
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  • Preheat oven to 350°F degrees. Place Molds of choice on your perforated baking sheet. I used my Fluted Bundt Mold, Small Round Mold and Mini Cake Mold.
  • Grate a large zucchini (or two small zucchini) and place in your large round mold. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
  • Using a hand mixer, beat together the eggs, oils, vanilla, and sugar. Fold in the zucchini.
  • Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
  • Bake 35-40 minutes (time depends on size of the mold, the mini cake mold will be done first) in the preheated oven, or until a toothpick inserted in the center of a cake comes out clean. Cool completely before unmolding and stacking if you choose.
  • Frost with Lemon Buttercream. I recommend using a Home Pastry Bag and Tips to achieve the same look I did with the pictured cake.

Optional Lemon Glaze to be used instead of a frosting:

  • Juice of 2 lemons 
  • 2-3 cups powdered sugar
  • Using your citrus press juice 2 lemons into your mixing bowl.  Slowly add powdered sugar 1 cup at a time until you reach your desired consistency.  Drizzle or pour on top of your cake and enjoy!