Zucchini Blueberry Cake

Eating your vegetables has never been so sweet! Bite into satisfaction by indulging in this zucchini blueberry cake.

These delicious cake bites are super easy to make. You can grab a piece on the go, enjoy one (or two) at breakfast, or jazz it up with some homemade blueberry compote and serve warm as a dessert. The zucchini and blueberry keep these bites nice and moist, but feel free to enjoy whatever berries you have on hand. You won’t be disappointed! Enjoy this treat!


Zucchini Blueberry Cake

Prep Time
Total Time


  • 2 cups flour
  • ½ cup coconut sugar
  • 2 ½ teaspoon baking powder
  • ¾ cup almond milk
  • 2 tablespoon agave
  • ¼ cup oil
  • 3 tablespoon lemon juice
  • 2 tablespoon unsweetened apple sauce
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon allspice
  • 1 cup blueberries
  • 1 small zucchini, shredded


  1. Preheat oven to 350 degrees (convection bake 325 degrees)
  2. Lightly spray medium glass baking dish with oil.
  3. In a large bowl gently whisk the almond milk, lemon juice, agave, and zest.
  4. Add oil, vanilla, applesauce into the milk mixture and whisk until all incorporated.
  5. In a sifter add all remaining dry ingredients and sift into large bowl containing wet ingredients.
  6. Stir together to make a nice heavy batter.
  7. Sprinkle a teaspoon of flour to lightly coat the blueberries and shredded zucchini. Stir gently into batter until incorporated.
  8. Gently pour into baking dish and bake for approximately 20-25 minutes or done.
  9. Nothing beats a versatile recipe that will become a favorite any day of the year!

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