Zucchini Cake (with Cream Cheese Frosting and Blueberries)

If you’re looking for a fun and unique twist on a classic dessert, this blueberry zucchini cake with cream cheese frosting is a must-try. Think of it as next-level carrot cake, but with the added burst of juicy blueberries and the perfect balance of moist texture from the zucchini.

The best part? It’s incredibly easy to make! In just 45 minutes, you’ll have a beautiful, flavorful cake that’s sure to impress.

The Best Zucchini Cake

Whether you're a seasoned baker or a beginner, I’m here to help every step of the way.

I’ve broken down the recipe into simple steps, and I’ve got tips to make sure your cake turns out perfect every time.

And if you have leftover zucchini, I have the perfect collections for you - check out 25 Best Zucchini Recipes, especially this Chocolate Zucchini Bread.

Frosting Ingredients

• Unsalted butter & cream cheese: The base for a rich, creamy frosting. 
• Confectioner's (powdered) sugar: Sweetens the frosting and creates a smooth, fluffy texture when sifted.
• Heavy cream - Helps achieve a silky, spreadable consistency in the frosting.

🥣How To Make Blueberry Zucchini Cake Step By Step

1. Prepare the zucchini: Grate the zucchini. Wrap the grated zucchini in a kitchen towel and squeeze out the excess moisture. 
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. Mix wet ingredients: In a separate bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add the milk and mix again.
4. Combine wet and dry ingredients: Gradually add the flour mixture to the wet mixture in two batches, stirring after each addition until just combined.

5. Add zucchini and blueberries: Gently fold in the grated zucchini and the floured blueberries.
6. Bake the cake: Pour the cake batter into the prepared cake pan and bake.
7. Cool the cake: Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely.
8. Make the frosting: Using a mixer, blend the butter and cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream. Beat until the frosting is smooth and creamy.
9. Frost the cake: Once the cake is completely cooled, frost it with the cream cheese frosting. Garnish with extra blueberries if desired.

Baking With Zucchini

Want to know the answer to what does zucchini do in baking? Zucchini adds moisture without altering the flavor of your cake. Win!

In most recipes, zucchini replaces some or all of the oil or butter. Its mild flavor allows it to blend seamlessly with other ingredients, making it a great choice for adding moisture to baked goods.

Plus, it's a great way to sneak in some extra veggies!

Variations

Gluten-free: Swap regular flour for a gluten-free blend like Bob’s Red Mill 1-to-1 Baking Flour or Schar Mix C to make the cake recipe gluten-free without sacrificing texture.

Lemon blueberry zucchini cake: Add lemon zest to the batter and lemon juice to the frosting for a bright, citrusy twist that pairs perfectly with the blueberries.

Nutty zucchini cake: Make this shredded zucchini bread with chopped walnuts or pecans in the batter.

Frosting swaps: Serve this shredded blueberry zucchini cake with lemon buttercream rather than vanilla. 

Layer cake: Slice the zucchini blueberry cake down the middle and layer in extra frosting or flavored and softened butter.

Do I Need To Thaw Frozen Blueberries Before Baking?

NO, you don’t need to thaw frozen blueberries before baking; use them straight from the freezer to prevent them from releasing too much moisture into the batter.

More Zucchini Recipes You'll Like

• Here's a roundup of my Best Zucchini Recipes
• Zucchini date Nut bread
• Breaded Patties with Zucchini
• Zucchini Fries

📖Recipe

Blueberry Zucchini Cake

A moist zucchini cake, brimming with spices and pops of blueberry and a cream cheese glaze

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 42 minutes mins

Course Baking

Servings 10 people

Calories 332 kcal

Ingredients

  

1x2x3x

• ▢ 1 ½ cups All-Purpose Flour, regular or gluten-free If making gluten-free use a measure-for-measure flour blend (I used Bobs Red Mill 1-to-1 Baking Flour or Schar Mix C)
• ▢ 1 teaspoon Baking soda
• ▢ 1 teaspoon Baking powder
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ cup Granulated sugar
• ▢ ½ cup Light brown sugar
• ▢ 1 teaspoon Cinnamon
• ▢ 2 large Eggs
• ▢ ½ cup Vegetable oil
• ▢ 1 teaspoon Vanilla extract
• ▢ ¼ cup Whole milk room temperature
• ▢ 1 ½ cups grated Zucchini
• ▢ 1 cup fresh blueberries mixed in 1 teaspoon flour, excess shaken off + plus more for garnish

Frosting Ingredients

• ▢ 4 oz unsalted butter room temperature
• ▢ 4 ounces cream cheese room temperature
• ▢ 1 ½ cups Confectioner's, powdered sugar sifted to remove lumps
• ▢ 1 teaspoon Vanilla extract
• ▢ 1 teaspoon Heavy Cream

Instructions

 

Zucchini Cake

• Preheat the oven to 350 degrees. Grease and flour an 8-inch round cake pan with a removable bottom. Use oil to grease the pan and lightly dust it with flour.
• Grate the zucchini and measure 1 ½ cups right away. Wrap it in a kitchen towel or cheesecloth and squeeze out the extra moisture. You will end up with less zucchini.
  1 ½ cups grated Zucchini
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  1 ½ cups All-Purpose Flour, 1 teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon
• In a separate bowl, whisk together the eggs, oil, sugars, and vanilla extract until smooth. Add the milk and mix again.
  ½ cup Granulated sugar, ½ cup Light brown sugar, 2 large Eggs, ½ cup Vegetable oil, 1 teaspoon Vanilla extract, ¼ cup Whole milk room temperature
• Add the flour mixture to the wet mixture in two batches, stirring each time.
• Fold in the grated zucchini and dusted blueberries into the batter.
  1 cup fresh blueberries mixed in 1 teaspoon flour
• Pour the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Start checking the cake at the 40-minute mark.
• If the cake starts to brown too much, cover it with foil.
• Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn it out onto a cooling rack to cool completely.

Cream Cheese Frosting

• To make the frosting, use a mixer to blend the butter and cream cheese until smooth.
  4 oz unsalted butter room temperature, 4 ounces cream cheese room temperature
• Add the powdered sugar, vanilla, and heavy cream. Beat until the mixture is smooth.
  1 teaspoon Vanilla extract, 1 teaspoon Heavy Cream, 1 ½ cups Confectioner's
• Frost the cooled cake with the cream cheese frosting. If you like, you can garnish it with extra blueberries.

Notes

• Using a box grater. If using a box grater to grate the zucchini, place the zucchini at a 90-degree angle to the grater blade (versus holding it at an angle). This will produce smaller pieces of zucchini.
• Don't skip the squeezing step. Be sure to follow the step of wrapping the zucchini in a kitchen towel or paper towels to squeeze out excess moisture. This will give best results for the cake.
• How to Store: Store the cake covered with plastic wrap or transfer to an airtight container in the refrigerator. You can store it for up to 5 days. It can be served chilled though will have more flavor if room temperature.

Nutrition

Calories: 332kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 285mgPotassium: 50mgFiber: 1gSugar: 38gVitamin A: 55IUVitamin C: 0.01mgCalcium: 43mgIron: 1mg

Tried this recipe?Let us know how it was!

🤷Frequently Asked Questions