Go Back
4.5 from 2 votes
Easy dairy-free blueberry zucchini cake recipe with the lemon icing glaze. Bake it on the sheet pan to make cake bars. #dairyfree #sheetcake #zucchinicake #lemonicing for full recipe on craftyforhome.com
Print
Blueberry Zucchini Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Easy dairy-free blueberry zucchini cake recipe with the lemon icing glaze. Bake it on the sheet pan to make cake bars.
Course: Dessert
Servings: 24
Author: Ina Wrobel
Ingredients
  • 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
For lemon icing glaze
  • 2 tbsp coconut milk, I use Thai Kitchen
  • 1 cup icing sugar
  • 1/2 tbsp lemon juice
  • 1 tsp lemon zest
Instructions

  1. Preheat oven to 350° F, Prepare the sheet pan, line it with parchment paper

  2. Shred zucchini, let it sit on the plate for 5 minutes to let the juice out.

  3. In a mixing bowl and use the electric mixer, beat the sugar and butter until fluffy.
  4. Add egg, beat it until the mixture looks pale and light.

  5. Add shredded zucchini, salt, baking powder, baking soda, vanilla extract, lemon extract, lemon juice, lemon zest and cinnamon powder. Mix it well.

  6. Add flour, mix it well. 

  7. Dust the 2 cups of blueberry with one tsp of flour. Fold in blueberry to the dough.

  8. Pour the dough into the prepared pan. Spread it with the spatula. Put the rest of blueberry on top of the mixture.
  9. Bake it for 35 minutes or until the toothpick comes out clean.
  10. 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.

  11. Put the glaze into the piping bag or Ziploc bag, cut the tip of the plastic, then drizzle the glaze on the cooled cake.

  12. Cut the cake into bars per portions.
Recipe Notes
  • 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.