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
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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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Newfoundland Snowballs

Soft, chewy, chocolatey, oatmealy, coconutty, fudgey goodness!  These “Snowballs” are a Newfoundland ICON!

You’re probably thinking why am I sharing this recipe during the summer months…I made these “Snowballs” now because I have relatives coming to Newfoundland this week but I fear there will be none left by the time they get here!!! Sorry, but they are too good!

Growing up on the South Coast of Newfoundland, we always called these cookies “Snowballs” but they are also referred to “Golfballs” in other parts of Newfoundland.  I think these were a family favorite among many homes in Newfoundland! You would be hard pressed to find a Newfoundlander that’s never tasted a “Snowball”!

I have many happy childhood memories making and eating  “Snowballs”….toooooo many Snowballs!  I remember being so impatient that the mixture had to boil for 5 minutes and then I had to wait for the sweet chocolatey goodness to cool!  So you know what happened next, especially when you are a child…you burnt the hands off yourself trying to roll the hot mixture into balls and dip them in the coconut.  My palms were always beet red but then I’d get to lick my hands to get every last bit of chocolate coconut goodness!  Burns and all ~ it was all worth it! 🙂

This recipe is a bit finicky! Once it starts boiling, boil gently  for 5 minutes. DO NOT STIR! Again, DO NOT STIR!  If you do, the batter will go all dry and crumbly and will not be edible. Speaking from experience here! (I threw out my 1st batch as I forgot about the non-stirring part)

Boil Gently on Medium heat for 5 Minutes


Mixture will be Soupy but will set up once really well chilled!

If you follow the recipe exactly, this recipe is very easy! They also freeze great but in our house, there were never any “Snowballs” leftover to throw in the freezer!

A great recipe to make with your little ones 🙂  The longer you let the mixture set in the refrigerator, the easier to roll into balls.  I usually let them cool overnight and finish rolling the “Snowballs” the next day ~ this is where you can get your children or grandchildren involved!  There might be coconut everywhere but who cares!

Newfoundland Snowballs

  • Servings: 30 - 40 Snowballs
  • Difficulty: easy
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“A Newfoundland Favorite!!! Chocolate, coconut, and oatmeal rolled into balls and rolled in more coconut ~ Super Addictive and Super Delicious!”


  • 3 cups sugar
  • 3/4 cup butter
  • 1 1/4 cup milk (I used Evaporated Milk)
  • 3 cups Quick Oats (Large Oats)
  • 1 cup unsweetened fine coconut
  • 12 TBSP unsweetened cocoa
  • 1 1/2 cup coconut (for rolling the balls)


In a large bowl, mix together the rolled oats,  1 cup coconut and cocoa.  Set aside.

Melt butter in large saucepan, add milk, and sugar and bring to a boil over medium heat.  Boil gently for 5 minutes.  DO NOT STIR!!! Remove from heat. (if you have a candy thermometer, you want to reach 230 degrees)

Add dry ingredients to the hot sugar mixture and stir well to combine. It will be soupy.  Put saucepan in the refrigerator to set up.  Leave for a couple of hours to overnight. The mixture needs to be really well chilled. Remove from refrigerator and take a heaping tablespoon full of mixture and roll into balls.  Roll balls in coconut.

Store in the refrigerator.  Enjoy! 🙂

NOTES:  Boil for 5 minutes on medium heat – DO NOT STIR once it starts to boil!!!! Also, if you have time, let them cool in the refrigerator overnight and then roll into balls ~ this makes it easier to roll.  These also freeze really well so make another batch and keep them in the freezer ~ they are amazing eaten frozen:)

Recipe from Rock Recipes

Loving this Life Living “Around the Bay” ~ DD

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