Blueberry Zucchini Cake with Lemon Buttercream Frosting

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Blueberry Zucchini Cake with Lemon Buttercream Frosting (The Gingered Whisk)
I am pretty sure that the entire country gets zucchini crazy this time of year. Either your garden is overflowing with it, or you are like me and go crazy buying way too many at the market. Either way, everyone is all about putting zucchini in everything right about now! This has got to be one of my favorite produce of the summer. I seriously love zucchini! And putting it in everything. As a simple side dish, in meatballs, my grandmother’s zucchini bread, brownies – I mean, you can shove extra zucchini in pretty much anything! But my absolute new favorite way is in this cake!
Blueberry Zucchini Cake with Lemon Buttercream Frosting (The Gingered Whisk)
This cake is exceptional – the cake itself is dense and incredibly moist. The bits of shredded zucchini and the pop of the fresh and juicy blueberries are phenomenal. And when you pair it with the super creamy lemon buttercream frosting… Yeah… There is no will power strong enough to resist the force of this cake!
Blueberry Zucchini Cake with Lemon Buttercream Frosting (The Gingered Whisk)
I feel this cake needs to come with a warning label. Please make sure you invite plenty of friends and family over to eat this cake with you. Or you will eat the entire thing by yourself. Don’t be me. ┬áIts nice to share (although you won’t want to). Another perfect cake to make for any holiday get together is the Best Red Velvet Cake!
Blueberry Zucchini Cake with Lemon Buttercream Frosting (The Gingered Whisk)
Yield: 12 Servings

Blueberry Zucchini Cake with Lemon Buttercream Frosting

Blueberry Zucchini Cake with Lemon Buttercream Frosting

This flavorful zucchini cake is studded with juicy bluebrries and topped with decadent lemon buttercream. Its a cake everyone will be dreaming about!

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes


Blueberry Zucchini Cake

  • 3 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups finely shredded zucchini, excess water squeezed out
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries (plus more for decoration)

Lemon Buttercream Frosting

  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt



  • Preheat oven to 350F.
  • Spray two round 8" cake pans with cooking spray and set aside.
  • Grate 1 large zucchini (or two medium ones) and place into a clean dish towel. Squeeze until most of the liquid comes out. You should have about 2 cups of shredded zucchini.
  • In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
  • Using a rubber spatula carefully fold in the zucchini.
  • In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
  • Gently fold the dry ingredients into the wet.
  • Gently fold in the blueberries.
  • Divide the batter evenly between the two pans.
  • Bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
  • Cool for 20 minutes in the pans and then invert onto wire racks to cool completely.


  • In a medium bowl and using an electric mixer, beat together the butter, sugar an salt until pale and creamy.
  • Add the lemon juice, zest, and the vanilla and beat for 3-5 minutes.


  • Place a small spoonful of the frosting on the center of a cake plate.
  • Place one cake onto the center of the cake plate, on top of the frosting dollop (this will help keep the cake from sliding off).
  • Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
  • Place the other cake on top.
  • Spread the remaining frosting on top, making sure to evenly spread it across.
  • Sprinkle a handful of blueberries on top.


Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 648 Total Fat: 26g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 87mg Sodium: 408mg Carbohydrates: 100g Fiber: 2g Sugar: 74g Protein: 6g
This recipe is ever so slightly adapted from I am Baker.

Looking for other awesomely epic cakes? Check these out!

Pumpkin Maple Gingerbread Cake with Earl Grey Whipped Frosting

Pumpkin Gingerbread Cake

German Chocolate Upside Down Cake




  • Reply
    Ally's Sweet and Savory Eats
    July 24, 2015 at 2:22 AM

    I love that you didn't frost the sides of this cake! Looks delicious!

    • Reply
      July 24, 2015 at 2:42 AM

      Thanks Ally! I love the "rustic" frosting look! Plus its so much easier!

  • Reply
    Katy Flint
    August 7, 2015 at 9:22 PM

    This looks and sounds so amazing! As soon as I find zucchini, I'm going to give it a try!!

  • Reply
    Monica C
    August 19, 2015 at 4:23 AM

    Tomorrow is baking day !!!! Totally making this- altho I m going to make cupcakes since there is just two of us at home a whole cake would go to waste. I can freeze cupcakes and eat them over time

  • Reply
    Monica C
    August 20, 2015 at 1:38 AM

    Alright……… I am just gonna say it……YOU are a bad influence !!! I made this cake….. cupcake version actually (so I could freeze some- ha ha) and probably ate a cupcakes worth of the batter to begin with…… and I'm fairly ashamed to say when I finally got a finished cupcake I shoved it in my mouth like a starved Neanderthal. Holy heck this is delicious !!!!!

  • Reply
    February 28, 2016 at 1:41 AM

    This cake is ridiculously delicious – especially the frosting. Makes a MASSIVE cake though so next time I'm going to try halving the recipe. Got rave reviews from friends and kids, the latter of whom never learned that they had just willingly ingested zucchini.

  • Reply
    Cynthia Landrie
    June 3, 2016 at 12:06 AM

    I really do need a piece of this cake right now! I just finished dinner and it is time for dessert – I should hurry in to the kitchen and make it.

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