Special Delivery: Blueberry Zucchini Cake

by zesty on March 4, 2011 · 23 comments

Happy Friday!  I have a blueberry cake craving and I thought I would give the zesty-in law a subtle hint just in case she is reading this…. It would be nice if she was to make this cake again.  I still remember this cake to the very day.  Moist, flavorful and and a great texture.  I was lying on the couch last night I thought of blueberry baked goods and this is the first one that came to mind.

Do I have a post for you today?  Well of course I do.  This is not just any post, this recipe is brought to you by a “zesty in-law” created for a birthday celebration recently.  I am pretty excited to share this recipe with you because I love both zucchini and blueberries… so I knew this was going to be a huge success.



But before we go to far into the cake details, you have to focus on the crumble top.  It was so gooooood.


  • 3 Eggs lightly beaten
  • 3/4 Cup Vegetable Oil
  • 3 Tsp. Vanilla Extract
  • 2 Cups  White Sugar
  • 1/4 Cup Brown Sugar
  • 3 Cups shredded zucchini
  • 3 Cups All purpose flour
  • 1 Tsp. Salt
  • 1 Tsp. Baking Powder
  • 1/4 Tsp. Baking Soda
  • 1 Tbsp. Ground Cinnamon
  • 1 Pint Fresh Blueberries
  • Sprinkle of Nutmeg

Crumb Topping

  • 2/3 Cup Flour
  • 1/2 Cup Brown Sugar
  • 1 Tsp. Cinnamon
  • 1/2 Cup Softened Butter


  1. Preheat oven to 350 Degrees
  2. Lightly grease Bundt Pan
  3. blueberry_cake2

  4. In large bowl, beat together the eggs, oil, vanilla and sugar.
  5. blueberry_cake2

  6. Fold in zucchini.  Beat in flour, salt, baking powder, baking soda and cinnamon.
  7. blueberry_cake2






  8. Gently fold in blueberries and move to pan
  9. blueberry_cake2



  10. For the crumb topping, mix the ingredients with your hands and sprinkle over the top of the loaf pan.
  11. blueberry_cake2



  12. Bake 55 minutes in the preheated oven or until a knife inserted in the center of the cake comes out clean.
  13. blueberry_cake2

  14. Cool 20 minutes and then transfer to a cooling rack
  15. ENJOY!

Zesty Tip: Now as you noticed in the title, I called this a cake – which indeed it was. However if you would like to make it in loaf pans and call it “bread” I am fine with that as well.

So, I have to come clean.  The night of the birthday I had two really large pieces of this cake with Vanilla ice cream and could not get enough of it.  On the way home from the party we were given a big slab to take home.  Once home I quickly got into that and had another piece.  I am seriously suggesting if you like the ingredients in the above mentioned recipe… you so have to make this cake and tell me about it.  I am so confident you will love it!  Thanks again zesty in-law!  It was delicious.

Next week I am on the road in Atlanta but I will be posting from the Georgia peach.  I hope you have a great weekend and stay warm if it is cold, stay dry if it wet and if you are really hot… than I am totally jealous.

Take care


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