Zucchini Blueberry Lemon Cream Cake

Zucchini Blueberry Lemon Cream Cake 

I'm always looking for ways to not waste food. Especially when it comes fresh from the garden. I love making the annual Old Fashion Zucchini Bread, the recipe I have yielded two loaves so I always freeze a few for later. This time I decided to try something different.  I have a few large zukes I did not want to waste and the Blueberries where plentiful.   I searched around on Pinterest and noticed a few Blueberry & Zucchini combinations.  This one caught my eye and it is basically the same mix I use to make cakes from scratch. So I tweaked and added a few ingredients and Viola!  I present this fluffy zingy summery cake - You can't even tell it's Zucchini! 

Yes, I am that Mom... I served this to the kids and their friends and didn't mention a word of squash.  I came back to the kitchen and there was only a little left for my husband and I.   I ask them later if they could tell that was a squash cake. They all said "No Way!"  I personally was very impressed with how this turned out. I included the recipe below.  Hope you enjoy! Let me know how it turns out. I wrote it up as a Step by Step format. 

Pre Heat Oven   350 Degrees 

Grease 1 9x13 Sheet Pan 

Prep - Shred 2 1/2 cups Zucchini ( set aside) I prefer using the larger cheese grater than the small.
              2Tbsp Lemon Zest   half for Batter & half for topping   ( set aside lemon for juice for frosting) 

This should be enough, LOL

Wet Ingredients 

3 Large Eggs
1cup Vegetable oil
1Tbsp vanilla extract
2 1/4 cups Granulated White sugar
Blend with a mixer all the above in large mixing bowl.

Fold in 2 cups Zucchini & 1 half of Lemon Zest then set aside

Fold Squash and half Lemon zest into wet mixture 

Dry Ingredients 

Whisk together in a separate bowl
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda

** I find that whisking these dry ingredients together thoroughly beforehand always nets a fluffy cake. 

Slowly add to wet mixture with mixing spoon till evenly blended.

Fold in about a third at a time till all mixed 

Pour mixture into the well greased 9X13 sheet pan.

Drop most of 1 pint of Blueberries on top of mixture. ( Reserve a small handful for topping when done)

Place in oven till Just Lightly golden on top. Check with a fork. Approx 45- 50mins

Let cool approx 20 minutes 

Lemon Cream Icing 

1 package Cream Cheese
1 stick Butter
Juice of 1 Lemon
4 cups Powdered Sugar

Blend with mixer together Cream Cheese, Butter & Lemon then slowly add Powdered Sugar. Blend till creamy. Don't overdo it or it will become runny.

Top with blueberries and leftover lemon zest. My kids and their friends about wiped it out first sitting 😱. I cover and place leftovers in The fridge because of the icing.

Top with Blue Berries & Lemon Zest