Easy dairy-free blueberry zucchini cake recipe with the lemon icing glaze. Bake it on the sheet pan to make cake bars.
What does make you excited in the middle of June? The official of summer is here? Yes, that is correct. School season is over mean summer break! Yes, that is correct too, mean more plan to have some fun summer. Well, there is another thing that is exciting at this time, fresh veggies from the garden! Lots of fresh produce in the farmer market and grocery store!
One of these freshly picked veggies for the middle of June is zucchini, although it is available all year long at the grocery store, but the fresh pick is more fun, at least that is for me. I will keep checking the garden when I see the first zucchini plant has flower on it, mean the zucchini will coming soon if there is good pollination happen in the yard.
Then you will realize what to do with these overabundances of zucchinis. Luckily, there are lots of recipe for zucchini from the sweet to savory ones. Here I make Blueberry Zucchini Cake that I bake it on my favorite sheet pan. So, with one batch of this recipe, you will have lots of cake more than enough to feed the whole family and neighbors if you want to share it with them, that is.
How I describe this cake:
- Easy to make, dairy-free, nut-free.
- The cake has hidden fiber on the cake from the zucchini and blueberries.
- Lemony because I add lemon zest, lemon juice, and lemon extract, I think there are too many lemon words here!
- You can customize the icing with dairy or non-dairy.
- Zucchini, blueberry and lemon pair perfectly, trust me!
- 2 cups shredded zucchini about four medium size zucchini
- 2 cup sugar
- 1 cup dairy-free butter
- 3 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp cinnamon powder
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 3 1/2 cups unbleached all-purpose flour
- 3 cups blueberry
- 2 tbsp coconut milk, I use Thai Kitchen
- 1 cup icing sugar
- 1/2 tbsp lemon juice
- 1 tsp lemon zest
-
Preheat oven to 350° F, Prepare the sheet pan, line it with parchment paper
-
Shred zucchini, let it sit on the plate for 5 minutes to let the juice out.
-
In a mixing bowl and use the electric mixer, beat the sugar and butter until fluffy.
-
Add egg, beat it until the mixture looks pale and light.
-
Add shredded zucchini, salt, baking powder, baking soda, vanilla extract, lemon extract, lemon juice, lemon zest and cinnamon powder. Mix it well.
-
Add flour, mix it well.
-
Dust the 2 cups of blueberry with one tsp of flour. Fold in blueberry to the dough.
-
Pour the dough into the prepared pan. Spread it with the spatula. Put the rest of blueberry on top of the mixture.
-
Bake it for 35 minutes or until the toothpick comes out clean.
-
While waiting the cake cool down on the pan. Whip up the lemon glaze by add icing sugar, coconut milk, lemon juice and lemon zest into the food processor, process it until the icing is soft and looks fluffy.
-
Put the glaze into the piping bag or Ziploc bag, cut the tip of the plastic, then drizzle the glaze on the cooled cake.
-
Cut the cake into bars per portions.
- Replace the coconut milk with whipping cream if you don't have a dairy allergy.
- You can squeeze most of the liquid from shredded zucchini. I just let the shredded zucchini sit on the plate for 5 minutes to let the juice out.
Do you make this Blueberry Zucchini Cake? Take a picture of your delicious meal, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.
This recipe is a type of sheet cake, so it will save your time if you are going to serve sweet for the get-together barbeque party. I mean feed the crowd with only one baking time, that is the winner, right?
But wait, there are more cakes and cookies baked on the sheet pan on this blog. These cookies and cakes are easy to make and famous as well.
Pin it to save it for later!
ooh i love this play of flavor that you created! i haven’t made any cakes in a while but summer with lemon zest sounds kinda perfect. hope to try it one day! 🙂
Thank you, summer is perfect when there is lots of lemon, hehe
The first question that popped into my head once I saw the picture was, “how are you going to make icing dairy free?” Coconut milk, duh! This recipe looks really good.
Thank you, yup coconut milk work wonder for all things dairy-free!
I love that there is hidden fiber from the zucchini. Great for little kids who won’t eat veggies. That cake looks amazing too!
Thank you, yes anyone who doesn’t like veggies won’t notice if there is any veggies on the cake. I am one of these moms who always cook something with hidden veggies on it, hehe
AND DAIRY-FREE no less! Amazing. I have a few friends that would LOVE this recipe. I’ll be sure to share!
Thank you, yes, all recipes here are dairy-free, feel free to share them with your family and friends, thanks!
This sounds amazing!!! I adore desserts with zucchini, and this one has lemon icing. Yum! I can’t wait to try this recipe.
Thank you, this is the perfect time when we have lots of zucchini, yes please and let me know how it goes!
Do you think this bread would turn out well using a GF flour substitute? It looks delicious!
Yes, why not, but I haven’t try it on this cake yet, that would be my next list to try, though I have used GF flour on some cakes and cookies recipes, it turned out good!
This looks like such an awesome way to use zucchini! I love that you have lemon and blueberries in the recipe. The combination sounds heavenly!
Thank you, yes, lemon, zucchini and blueberry always the perfect pair!
I always get a million zucchini in my garden and can only do so much with them. This is PERFECT!!
Thank you, oh yes, the moment we have non stop supply of zucchinis from the garden, then branching out some ideas how to use these yummy zucchini. Bake it into cake always good ideas to have!
I haven’t thought of combining blueberries and zucchini, but it makes total sense! I love the dainty icing…my family would totally go for this. Thanks!
Thank you, blueberry and zucchini are the best thing after chocolate, hehe. I hope your family like it too!
I’m always amazed by how many different kinds of recipes that include zucchini. And they taste good too.
I know right? the recipes are endless, from sweet to savory, so many options!