Blueberry Zucchini Snack Cake
Serves: 12
For the Cake
  • ½ C sugar
  • ¼ C brown sugar
  • ½ C plain yogurt
  • ⅔ C milk
  • 1 egg
  • 2 tsp vanilla extract
  • 1½ C white whole wheat flour or all-purpose flour
  • 1 tsp cinamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 C shredded zucchini (Shred zucchini onto a paper towel or clean kitchen towel to soak up some of the moisture before using)
  • 1 C fresh blueberries, washed and patted dry
For the Frosting
  • 8 oz cream cheese, softened
  • ¼ C butter, room temperature
  • 2 C confectioner's sugar
  • ⅛ tsp salt
  1. Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
  2. In a large bowl, whisk together sugars and yogurt until combined. Add in milk, egg, and vanilla extract and whisk until well-combined.
  3. Add in flour, cinnamon, baking soda, and salt. Stir together until just combined. Stir in shredded zucchini and blueberries. Spread batter into prepared baking dish.
  4. Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
  5. Beat together cream cheese and butter until combined. Slowly beat in confectioner's sugar and salt until creamy.
  6. Spread cream cheese frosting over cooled cake. Top with additional blueberries, if desired. Serve.
Recipe by A Kitchen Addiction at