Lemon Blueberry Zucchini Cake

Zucchini can make it through the security checkpoint in carry on luggage. I proudly carried it in my suitcase when I came back from a recent trip which included a visit to my in-laws, and their prolific garden. Too bad my suitcase wasn't bigger. There are lots of great things to make with zucchini (kebabs with chicken, kebabs with pork, tetrazzini, skillet dishes with chicken and sausage) but this takes the cake! Literally. I love that this cake, which is NOT chocolate, uses zucchini. Vegetables in cake. What a great reason to eat this at all three meals. Kara posted this recipe and I knew it would be the perfect use for some of my zucchini.

First, peel the zucchini. You don't want any green stuff in your beautiful lemon cake.



Next, shred the zucchini. I used my mandoline. If you have a food processor, that would work, or an old-fashioned grater would work well too.



Drain the zucchini just to get the excess water off, and then combine it in a mixing bowl with the sugar, eggs, lemon extract and oil.



Beat until well mixed. In another bowl, combine the flour, salt, baking soda and baking powder. Add the lemon zest. (Zesting the lemon is the hardest part of this recipe!)



Gradually add the flour mixture to the zucchini mixture, and beat until well mixed. Then fold in the blueberries. I used berries from my freezer stash.



Pour into a well greased and floured bundt pan and bake for about 65 minutes or until cake tests done.



Let the cake sit in the pan for about 10 minutes and then invert it onto a wire rack. Cool completely. While it cools, make the frosting!

Beat butter and cream cheese until smooth. Add the powdered sugar, salt and lemon zest.



Add the lemon juice and beat to a spreading consistency.



When you're done juicing the lemon, you can cut it up and use it to clean your disposal!

Spoon the frosting over the top of the cake and let it run down the edges a little.



Store the cake in the refrigerator. If you have any leftovers.



There are more great recipes at Foodie Friday, Family Recipe Friday, Food on Fridays and the Grocery Cart Challenge Recipe Swap.

Lemon Blueberry Zucchini Cake

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries

Beat zucchini, sugar, eggs, oil, and lemon extract. Combine dry ingredients in a separate bowl and stir in with lemon zest. Gradually add to the zucchini mixture and beat until combined. Gently fold in the blueberries.

Pour into a well greased and floured Bundt pan. Bake at 325 for about 65 minutes or until cake tests done. Let sit in pan for 5-10 minutes, then invert onto wire rack to cool completely. Frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting
3 Tbsp butter, softened
3 oz cream cheese (I used reduced fat), softened
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese until smooth. Add powdered sugar, salt, zest, and lemon juice. Beat to a spreadable consistency. Pour over cake. Store cake in refrigerator. Serves 12-16.