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Blueberry Zucchini Snack Cake with Lemon Buttercream

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A moist and flavorful snack cake combining sweet blueberries, fresh shredded zucchini, and topped with a tangy lemon buttercream frosting. Perfect for summer gatherings or any occasion.

Ingredients

3 large eggs

1 cup vegetable oil

1 tablespoon vanilla extract

2¼ cups granulated sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

¼ teaspoon baking soda

1 pint blueberries, tossed in 1 teaspoon flour

For the Lemon Buttercream:

¾ cup unsalted butter, at room temperature

4 cups confectioners’ sugar

Juice of one lemon

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan.
  2. In a large bowl, beat eggs, vegetable oil, vanilla extract, and granulated sugar until well combined.
  3. Fold in shredded zucchini evenly.
  4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Gently fold in floured blueberries.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for about 50 minutes or until a toothpick inserted in center comes out clean.
  9. Cool cake completely on a wire rack.
  10. For the lemon buttercream, beat softened butter until creamy.
  11. Gradually add confectioners’ sugar, one cup at a time, beating until smooth after each addition.
  12. Add lemon juice and beat until light and fluffy.
  13. Spread lemon buttercream evenly over cooled cake.

Notes

  • Tossing blueberries in flour helps prevent them from sinking.
  • Use frozen blueberries without thawing to avoid excess moisture.
  • Zucchini skin adds color and nutrients; peeling is not necessary.
  • Store cake in an airtight container in the refrigerator for up to 5 days.
  • Freeze wrapped slices for up to 3 months; thaw before serving.
  • Butter should be room temperature for smooth frosting.
  • Lemon juice in frosting balances sweetness.
  • Gluten-free option: substitute flour with gluten-free blend.
  • Dairy-free option: use dairy-free butter and plant-based milk alternative.
  • Add nuts or spices like cinnamon for variations.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-zucchini-snack-cake-with-lemon-buttercream/