Blueberry Zucchini Snack Cake With Lemon Buttercream

Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Are you looking for a recipe for something totally snackable and a little bit different too? Not the same old flavors in the same old ways? This blueberry zucchini snack cake with lemon buttercream is exactly as wonderful and decadent as it sounds, and you’ve just got to try it! Though it’s not exactly a thing for every day, this sweet snack cake makes a really lovely special treat. And with two cups of shredded zucchini in it, you could say it’s on the healthier side where cakes are concerned. We’re certainly not going to stand in your way. 


  • 3 large eggs
  • 1 cup vegetable oil
  • 1 Tbsp vanilla extract
  • 2 1/4 cups sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries, tossed in 1 tsp flour

lemon buttercream

  • 1 cup (2 sticks or 8 ounces) butter at room temperature
  • 4 cups confectioners’ sugar
  • juice of one lemon


  • Heat your oven to 350F
  • Lightly grease and flour a 9×13 baking pan.
  • Beat the eggs, oil, vanilla and sugar together until well blended. Fold in the shredded zucchini.
  • Combine the flour, salt, baking powder, and baking soda with a whisk. Slowly add this to the wet mixture, mixing until just blended.
  • Fold in the blueberries, and pour the batter into your baking pan. Bake for about 50 minutes, until the top is turning golden and a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack.
  • For the frosting, put the softened butter into a food processor and process until creamy. Add sifted powdered sugar, one cup at a time, processing till smooth after each cup. After the second cup of sugar add the lemon juice. Scrape down the sides of the bowl with a rubber spatula as needed. Adjust the texture to your liking by adding a little more lemon sugar.
  • Frost the cake when it’s cooled, and enjoy!

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