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Easy Blueberry Zucchini Cake Recipe

Looking for a healthy cake alternative? Try this easy blueberry zucchini cake recipe with zesty citrus orange buttercream filling.
Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Servings 8 pieces


  • 3 eggs lightly whisked
  • 1 cup vegetable oil
  • 3 tsp vanilla extract natural
  • 2 1/2 cups granulated sugar
  • 2 1/4 cups zucchini finely shredded and drained
  • 3 cups all purpose flour
  • 1/2 tsp Salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups fresh blueberries or frozen

Orange Buttercream

  • 1 cup butter ambient temperature
  • 3 3/4 cup icing sugar
  • 3 tbsp orange zest and juice
  • 1 tsp vanilla extract natural
  • pinch Salt


Blueberry Zucchini Cake

  • Start by Preheating your oven to 350 F. Prepare and grease 2 8-inch round cake pans.
  • Shred a large zucchini and place in a fine strainer or cheese cloth. Press and Squeeze the shredded zucchini so that most of the liquid is released and set aside.
  • Add the eggs, oil, vanilla and sugar and mix together well. Then add the zucchini and continue to mix for about 30 seconds.
  • Now add the flour, salt, baking powder, and baking soda in several steps then add the blueberries and mix on slow or fold in using a spatula. Divide batter into 2 and fill in the cake forms about 3/4 high.
  • Bake for 30-40 minutes or until a knife inserted in the center of a cake comes out clean. Once baked remove from cake pan and cool on wired rack.

Orange Butter Cream Filling

  • Using mixing machine with a paddle add the butter and cream for approximately 2 minutes then add the icing sugar and salt in several steps and continue to mix until a smooth consistency is reached. Add the vanilla extract and orange juice and zest and mix for additional 2 minutes.
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