How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting?

You need 16 ingredients. The key ingredients include: 3 cups Peeled, Grated Zucchini, 1-1/2 cup Sugar, 2 whole Eggs, 1 cup Canola Oil, and more.

Is Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting suitable as baking & desserts?

Yes, Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Blueberry Zucchini Cake With Lemon Cream Chee

Name: Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Peeled, Grated Zucchini; 1-1/2 cup Sugar; 2 whole Eggs; 1 cup Canola Oil; 1 teaspoon Lemon Extract (optional); 3 cups Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 Tablespoon Lemon Zest; 2 cups Blueberries; 3 Tablespoons Soft Butter (frosting); 3 ounces, weight Soft Cream Cheese (frosting); 2 cups Powdered Sugar (frosting); 2 teaspoons Lemon Zest (frosting); 2 Tablespoons Lemon Juice (frosting)

Bake this irresistible Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting at home. Made with Zucchini, Sugar, Eggs and Canola Oil. Easy step…

This Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting relies on simple, everyday ingredients such as peeled, grated zucchini, sugar, whole eggs and canola oil. It comes together quickly and makes 4 servings, at about 1484 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1484

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Lemon Blueberry Zucchini Cake With Lemon Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

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