Blueberry Zucchini Cake with Lemon Glaze

An unbelievably moist “Lightened Up” Cake studded with wild Newfoundland Blueberries and Zucchini picked from my garden! And the icing on the cake, a tart Lemon Glaze!!!

What is it with sunny days! Got a great dose of Vitamin D today after 5 days of rainy weather! It’s been so blaahhh and dreary so today the sun is shining and I am gearing to go….doing laundry, baking cakes, sitting outside, getting veggies out of my greenhouse, and picking berries to make this melt in your mouth Blueberry Zucchini Cake with Lemon Glaze.

This year I’ve had an abundance of Zucchini in my garden and I’m always looking for yummy ways to use it up. I freeze some for blustery winter days to make a batch of Double Chocolate Zucchini muffins or to throw in a pot of soup. Today I’m using it fresh from the garden in this deliciously moist Blueberry Zucchini Cake with Lemon Glaze. Super moist from the zucchini, pops of blueberries in every bite and the lemon glaze just makes it so much more decadent!

When I saw this recipe online, it had a ALOT of sugar and oil so I lightened them up considerably. I also switched out some of the white flour with some whole wheat flour. I topped it off with a litle Lemon Glaze instead of the thick icing in the original recipe and the result ~ AMAZINGLY DELICIOUS!

Blueberry Zucchini Cake with Lemon Glaze

  • Servings: 12
  • Difficulty: Easy
  • Print
A “Lightened Up” cake studded with wild Newfoundland Blueberries and super moist from the grated zucchini topped off with a tart Lemon Glaze!


  • 1 large egg
  • 1/3 cup liquid egg whites
  • 1/2 cup coconut oil, melted
  • 1/2 cup apple sauce, unsweetened
  • 1 TBSP vanilla extract
  • 1 1/2 cups white sugar
  • 2 cups zucchini, shredded
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking power
  • 1/4 tsp baking soda
  • 2 cups blueberries, fresh or frozen

Lemon Glaze

  • 1 cup icing sugar
  • 1 TBSP lemon juice
  • 1 TBSP water
  • 2 tsp lemon zest


Set oven to 350 degrees.

Grease a 9×13 pan.

Whisk eggs, egg whites, melted coconut oil, applesauce, vanilla extract and sugar until well blended. Stir in the zucchini until combined. Set aside.

In a small bowl, whisk the flours, salt, baking powder, baking soda. Add dry ingredients to the wet ingredients and mix lightly until just combined. Add blueberries and fold in gently.

Pour batter into 9×13 pan and bake for 45 – 50 minutes. Remove pan from oven and let cool.

To make the glaze, in a small bowl mix the icing sugar, lemon juice, water and lemon zest until combined and smooth. Using a spoon, lightly drizzle over cooled cake. ENJOY!!

NOTE: When you grate the zucchini, make sure you squeeze out the moisture with a paper towel. If you do not have coconut oil, just use vegetable oil. If using frozen blueberries, do not thaw. Add them frozen to the batter.

Loving this Life Living “Around the Bay” ~ DD

original recipe from:

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Lemon Zucchini Loaf with Lemon Glaze

How about a slice of heavenly Lemon Zucchini Loaf to go with your cup of tea or coffee today?  So moist, light, delicious and almost “healthy” with a lovely lemon glaze!

This year I decided to grow my own zucchini, not knowing that they needed to be pollinated or anything like that! But the bees must have been busy and did the work for me ~ I was lucky and they are growing….I did lose a few to end rot but the rest are growing very healthy in my greenhouse.  So with so many zucchini, I’ll be posting a few favorites!

This recipe is from  Nancy Creative  and I adapted it a little by using coconut oil, some whole wheat flour, egg whites, and yogurt and skim milk instead of the buttermilk.  I also only used half of the  glaze ~ and don’t forget, it has hidden vegetables!

This loaf is so good!  If you love lemon, give this recipe a try 🙂 You won’t be disappointed.

Lemon Zucchini Loaf

  • Servings: 1 9x5 Loaf
  • Difficulty: easy
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“A super moist and delicious Lemon Zucchini Loaf with a tangy Lemon Glaze.  A keeper for all Lemon Lovers!”


  • 1 cup all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 2 egg whites
  • 1/2 cup coconut oil, melted
  • 2/3 cup sugar
  • 1/4 cup plain yogurt
  • 1/4 cup skim milk
  • 2 TBSP lemon juice, fresh squeezed
  • zest of 1 lemon
  • 1 cup grated zucchini (no need to peel) Squeeze zucchini dry and discard liquids.

Lemon Glaze:

  • 1/2 cup icing sugar
  • 1 TBSP lemon juice, fresh squeezed


Preheat oven to 350 degrees and grease a 9×5 loaf pan.

In a large bowl, add all purpose flour, whole wheat flour, baking powder and salt.  Stir to combine. Set aside

In large mixing bowl, add egg, egg whites, coconut oil and sugar.  Mix to combine.  Add yogurt, skim milk, lemon juice and lemon zest.  Mix to combine.  Stir in zucchini.

Add dry ingredients to zucchini mixture and stir just until combined.  Do Not Overmix.  Pour mixture into prepared loaf pan.  Distribute evenly in pan.  Bake 350 degrees for 30 – 40 minutes or until a toothpick inserted comes out clean.  Remove from pan and cool on cooling rack.

For glaze, mix icing sugar and lemon juice until smooth.  Pour over cooled loaf.  Cut into slices and enjoy! 🙂

NOTE:  Remember to squeeze liquid from zucchini and discard. Do not overmix batter. This loaf freezes beautifully without the glaze ~ once thawed, add the glaze.

Loving this Life Living “Around the Bay” ~ DD

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