Blueberry Lemon Sheet Cake (shhh-with zucchini!)

Blueberry Lemon Zucchini Sheet Cake

Tucked away inside this luscious lemony cake filled with bursts of ripe blueberries is a little garden secret!
Shredded zucchini is the hidden ingredient that creates a moist, light, absolutely unforgettable sheet cake.

Here in the Pacific Northwest, we are blessed by an abundance of fresh ripe sun warm blueberries. And this year was a bumper crop!
Early June heat brought on huge nickel berries bursting with flavor. Combined with fresh lemon juice, lemon zest and ripe garden zucchini picked first thing in the morning, this yummy dessert will have you going back for seconds and thirds!

Make this cake for family, make it for guests, or make it all for yourself-just.make.this.cake!

Note: This cake can be made gluten free by using a gluten free flour mix.  Results will be similar with just a slightly different texture.
Those who are dairy free can forego the buttercream frosting and use a simple powdered sugar and lemon juice glaze.  (*See glaze recipe at bottom of page)

Blueberry Lemon Sheet Cake 

3 eggs, lightly beaten
1 cup olive or vegetable oil
1 lemon, juice and zest
2 tsp vanilla extract
1 tsp almond extract
2 1/2 cups white sugar
2 cups finely shredded and drained fresh zucchini
3 cups all purpose flour, or gluten free flour mix
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 cups fresh blueberries

1 cup butter, room temperature
3 1/2 cups powdered sugar
1 lemon, juice and zest
1 tsp vanilla extract
1 tsp almond extract
dash salt

Preheat oven to 350 F. Spray a jelly roll pan (cookie sheet with one inch sides) with non-stick spray and set aside.

Grate a large zucchini onto several layers of paper towel. Roll paper towels over shredded zucchini, removing as much moisture from zucchini as possible. Shred more zucchini if needed for two total cups. Set aside.

In a large bowl, beat together eggs, oil, extracts, lemon juice and zest, and sugar. Gently fold in the shredded zucchini.

In separate large bowl, mix together flour, salt, baking powder and baking soda. Slowly add into zucchini mixture.

Gently fold in blueberries.

Evenly pour batter onto prepared cookie sheet, making sure to fill corners evenly.

Place on center rack in oven and bake 25-30 minutes or until toothpick inserted into center comes out clean.

Set aside on baking rack to cool.

After cake is completely cool, prepare frosting.

Combine butter, sugar, and salt in the mixing bowl of a Kitchenaid mixer or food processor and beat until well combined. Add lemon juice and extracts and continue to beat for another 3-5 minutes or until creamy. Fold in zest.

Carefully spread frosting evenly over cake. Cut into squares and serve.

Makes 24 squares of cake

*Lemon Glaze: Mix 3 cups powdered sugar with 1/4 cup lemon juice, stirring until smooth.  Add more lemon juice, if needed, until glaze is desired thinness.  Pour glaze evenly over cake.