Lemon Blueberry Zucchini Cake

1 1/2 cups sugar
2 eggs
1 cup canola oil
1 teaspoon lemon extract
3 cups zucchini, shredded
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
zest of 1 lemon
2 cups blueberries


3 tablespoons butter, softened
3 ounces cream cheese, softened
2 cups powdered sugar
dash salt
zest of 1 lemon
juice of 1 lemon

Preheat oven to 325.

Cream together sugar, eggs, oil, and lemon extract.

Stir in the zucchini.

Gradually add dry ingredients and stir to combine.

Add lemon zest.

Fold in the blueberries gently.

Pour into a well greased and floured Bundt cake pan.

Bake for about 65-70 minutes or till toothpick comes out clean.

Allow to sit in pan for 5-10 minutes, then invert onto cooling rack.

Cool completely and frost with lemon cream cheese frosting.


Beat butter and cream cheese till smooth.

Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Pour over cooled cake and serve.