Name: Blueberry Zucchini Sheet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 pound Zucchini ((about 2 cups shredded, packed)); 2/3 cup Vegetable oil; 1/4 cup Plain Greek yogurt; 3 large Eggs; 1 cup Granulated white sugar; 2.5 cups All-purpose flour; 2 teaspoons Baking powder; 1/2 teaspoon Baking soda; 1 teaspoon Ground cinnamon; 3/4 teaspoon Fine sea salt; 1.5 cups Fresh blueberries; 8 ounces Cream cheese (softened); 1/2 cup Unsalted butter (softened); 1 teaspoon Vanilla extract; 1/4 teaspoon Fine sea salt; 2.5 cups Powdered sugar

Jump to Recipe Print Recipe

There’s something incredibly satisfying about baking, and one of my favorite things to whip up is a Blueberry Zucchini Sheet Cake. I remember the first time I made it; I had a surplus of fresh zucchini from my garden and decided to get a bit creative. The combination of sweet, juicy blueberries and moist, tender zucchini really took me by surprise! It quickly became a family favorite, and I often bake it for gatherings or simply to enjoy with my morning coffee. Each bite is a delightful balance of flavors and textures, making it perfect for any occasion.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
15 mins

Cook Time:
35 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
9 g

Tools Used:
Grater, Mixing Bowl, Baking Sheet, Wooden Spoon, Whisk, Frying Pan, Oven, Food Processor

What Makes This Blueberry Zucchini Sheet Cake Special

It’s a Unique Twist

This isn’t your typical cake. The idea of adding zucchini to a dessert might raise some eyebrows, but trust me, it adds a beautiful moisture and texture that is simply unmatched. The blueberries bring a burst of flavor that complements the subtle earthiness of the zucchini.

Perfect for Summer Gatherings

With its vibrant colors and refreshing taste, this Blueberry Zucchini Sheet Cake is ideal for summer picnics and gatherings. It’s easy to transport and serves a crowd, making it a go-to for potlucks.

Healthier Ingredients

While it’s a dessert, I love that this cake incorporates wholesome ingredients. With fresh zucchini and Greek yogurt, you’re getting some nutrients in there. It feels a bit less indulgent while still satisfying your sweet tooth!

Kid-Friendly Fun

This cake is also a great way to sneak in some veggies for kids. They’ll love the sweetness of the blueberries and won’t even notice the zucchini. It’s a fun way to make dessert a little more nutritious.

Endless Variations

The best part about this recipe is how adaptable it is. You can experiment with different fruits or even add nuts for a little crunch. The Blueberry Zucchini Sheet Cake is a blank canvas, and I encourage you to make it your own!

Great for Meal Prepping

If you’re looking to get ahead in the kitchen, this cake keeps well in the fridge and can even be frozen. It’s perfect for a quick breakfast or snack throughout the week.

Main Ingredients for Blueberry Zucchini Sheet Cake

The ingredients in this Blueberry Zucchini Sheet Cake work harmoniously together to create a moist, flavorful cake. Each component plays a role; the zucchini provides moisture, while the blueberries add a pop of sweetness. Together, these ingredients create a delightful balance that will leave everyone asking for seconds.

Zucchini: 1 pound (about 2 cups shredded, packed) – This veggie not only keeps the cake moist but also adds a subtle sweetness that pairs well with the blueberries.
Vegetable oil: 2/3 cup – This ingredient ensures that the cake remains tender and fluffy.
Plain Greek yogurt: 1/4 cup – Adds moisture and a bit of tanginess, enhancing the overall flavor.
Eggs: 3 large – Acts as a binder, giving the cake structure and richness.
Granulated white sugar: 1 cup – Sweetens the cake and balances the flavors from the zucchini and blueberries.
All-purpose flour: 2½ cups – The base of the cake that creates its structure.
Baking powder: 2 teaspoons – Helps the cake rise, making it light and fluffy.
Baking soda: 1/2 teaspoon – Works with the baking powder for a perfect rise.
Ground cinnamon: 1 teaspoon – Adds a warm, comforting spice that enhances the cake’s flavor.
Fine sea salt: 3/4 teaspoon – Balances the sweetness and enhances the flavors of the other ingredients.
Fresh blueberries: 1½ cups – Bursting with flavor, they bring sweetness and moisture to the cake.
Cream cheese: 8 ounces, softened – Used for the frosting, giving it a creamy texture and rich flavor.
Unsalted butter: 1/2 cup (1 stick), softened – Adds richness to the frosting, making it delightful.
Vanilla extract: 1 teaspoon – Enhances the sweetness and aroma of the cake.
Powdered sugar: 2½ cups – Sweetens the frosting and gives it a smooth texture.

Recipe Steps for Blueberry Zucchini Sheet Cake

Making a Blueberry Zucchini Sheet Cake is a straightforward process that yields delicious results. Follow along as I guide you step-by-step to create this delightful treat. You’ll find that the rewards of baking this cake far outweigh the effort!

Preheat your oven to 350 degrees F. Make sure your oven is heated before you start mixing the batter, as this helps the cake rise properly. While it’s heating up, prepare your baking pan by spraying a 9×13-inch baking pan with nonstick spray. This will ensure an easy release once the cake is baked.
Next, shred the zucchini using the largest holes of a box grater or the shredding attachment of a food processor. I always squeeze out the extra moisture with a kitchen towel or paper towel to avoid a soggy cake. Set the shredded zucchini aside while you mix the other ingredients.
In a large mixing bowl, whisk together the vegetable oil, Greek yogurt, eggs, and granulated white sugar until the mixture is smooth and well combined. This step is crucial for incorporating air into the batter.
In another bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and fine sea salt. Mixing these dry ingredients well ensures that your cake rises evenly.
Add the dry mixture to the wet mixture in two additions, stirring gently to combine after each addition. Before the batter is completely combined, fold in the shredded zucchini and blueberries. Be careful not to overmix; you want to see a few flecks of flour still visible.
Transfer the batter to the prepared baking pan. Spread it evenly, ensuring that the batter reaches the corners of the pan. This will help the cake bake evenly and avoid any undercooked spots.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end of the baking time, as ovens can vary.
Once removed from the oven, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. It’s important to let the cake cool completely before frosting to avoid melting the frosting.
For the frosting, use a hand mixer to combine the cream cheese and unsalted butter in a bowl. Mix until creamy and smooth. Gradually add the vanilla, fine sea salt, and powdered sugar. Mix on low speed until the frosting is smooth, scraping down the sides of the bowl as needed.
Once the cake is completely cool, spread the frosting evenly on top. Cut into squares, serve, and enjoy your delicious Blueberry Zucchini Sheet Cake!

Things Worth Knowing

Moisture Matters: Be sure to squeeze out excess moisture from the zucchini to prevent a soggy cake. This step ensures your cake has the right texture.
Fresh Over Frozen: Using fresh blueberries will give you the best flavor. If you must use frozen, don’t thaw them beforehand.
Cooling is Key: Allow the cake to cool completely before frosting. This helps maintain the integrity of the frosting and the cake itself.
Mixing Technique: Avoid overmixing your batter after adding the zucchini and blueberries. This ensures a light texture.

Change It Up

There are plenty of ways to personalize your Blueberry Zucchini Sheet Cake. Here are some ideas to get you started:

Add Nuts: Consider folding in some chopped walnuts or pecans for added crunch.
Fruit Variations: Feel free to experiment with other fruits like raspberries or chopped strawberries instead of blueberries.
Spice it Up: Add a pinch of nutmeg or ginger for a warm flavor twist.
Glaze Option: For a lighter frosting, consider a lemon glaze which pairs wonderfully with the blueberries.
Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days for the freshest taste.
Freezing: You can freeze the unfrosted cake for up to three months. Thaw it overnight in the fridge before serving.
Pairing: Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

What to Serve Alongside Blueberry Zucchini Sheet Cake

The Blueberry Zucchini Sheet Cake is versatile enough to be enjoyed on its own, but pairing it with the right sides can elevate your experience. Here are some ideas:

Fresh Fruits: Serve with a side of fresh fruit salad. The sweetness of fruits like strawberries and oranges complements the cake perfectly.
Light Salads: A crisp green salad dressed with light vinaigrette acts as a refreshing contrast to the cake’s sweetness.
Ice Cream: On a warm day, a scoop of vanilla ice cream or a lemon sorbet makes for a delightful pairing.
Tea or Coffee: Enjoy a slice with a cup of your favorite tea or coffee for a comforting afternoon treat.
Brunch Treat: This cake is perfect for brunch gatherings. Serve alongside quiche or savory muffins for a balanced menu.
Picnic Go-To: Pack slices for a picnic with sandwiches and chips; it’s a sweet treat that everyone will love!

FAQ

Yes, you can use frozen blueberries in this recipe! However, it is best to use them straight from the freezer without thawing. This helps keep the cake’s texture intact. Just fold them in gently to avoid breaking them up too much. You may notice some extra moisture in the batter, but it should still bake up perfectly!

The Blueberry Zucchini Sheet Cake should be stored in an airtight container in the refrigerator. It will stay fresh for about 5 days. If you want to keep it longer, consider freezing it. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months. When you’re ready to enjoy, simply thaw them in the fridge overnight.

Absolutely! To make a gluten-free version of the Blueberry Zucchini Sheet Cake, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum or add a teaspoon to help with texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.

Yes, adding nuts is a great way to enhance the texture and flavor. Chopped walnuts or pecans would work wonderfully! Just fold them in along with the zucchini and blueberries before transferring the batter to the baking pan. It adds a nice crunch and additional taste to your cake!

Conclusion

The Blueberry Zucchini Sheet Cake is a delightful combination of flavors, perfect for any occasion. Its moist texture and sweet toppings make it a beloved treat in my home. I encourage you to try making this cake – it’s easy, fun, and simply delicious!