Glazed Zucchini Cake Recipe (With Blueberries!)

This summertime zucchini cake pairs the best seasonal ingredients with a light lemon glaze and applesauce.

June/July 2014

Yield: One 10-inch springform cake or one 9-by-13-inch cake.

I love an ingredient that can lead a double life. Savory by day, sweet by night, zucchini is such an ingredient. Plus, there is always an abundance of zucchini in summer. Last year, I wanted to make zucchini bread, but I also wanted cake with a glaze. This Glazed Zucchini Cake recipe with blueberries was the result.



3 1/4 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp double-acting baking powder
1 1/2 tsp salt
Zest of 1 lemon
2 cups sugar
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 cups zucchini, grated
1 pint blueberries

Lemon glaze

1 1/2 cups powdered sugar
4 tbsp lemon juice
1 tbsp lemon zest


Preheat oven to 350 degrees Fahrenheit. For the cake, sift flour, cinnamon, nutmeg, baking powder and salt, combine well with lemon zest. In a separate bowl, beat sugar, eggs, vegetable oil and applesauce until well combined, then add zucchini. Carefully combine the dry and wet ingredients; do not over-mix. Stir in blueberries. Pour batter into a greased springform pan or a greased 9-by-13-inch baking dish. Bake for 1 hour or until a knife pulls out clean from the center.

For the lemon glaze, mix powdered sugar, lemon juice and zest until well combined. Use a fork to poke several small holes into the top of the cake, and then pour the glaze over the cooled cake. Serve and enjoy!

Lauren Widing
Linden, Michigan

For more recipes that feature fresh, seasonal ingredients, be sure to check out The Harvest Food Blog. To discover additional ideas about how to use summer squash, read How to Grow and Cook Summer Squash. — MOTHER EARTH NEWS