Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I decided on this recipe from The Pioneer Woman. I am using the last garden zucchini of the season, and this sounded like a good recipe to that with. I am taking it to a friend that I am visiting tomorrow. She hasn't been feeling in the best health for quite a while, and i'm hoping that Kelsey (her sister) and I can help with house work and bring her food, so she doesn't have to cook. I am also going to make Blueberry Muffins in the morning to take for breakfast. I'll let you know how both taste. The cake looks pretty good though.

(This recipe is adapted from the kitchen of The Pioneer Woman.)

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting
3 cups peeled, grated Zucchini
1 1/2 cups sugar
2 large eggs
1 cup Fat-Free Vanilla Yogurt (drain some of the liquid if possible)
1/2 tsp. Lemon extract
3 cups unbleached flour (or all-purpose)
1 tsp. Kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. Lemon zest
2 cups frozen Blueberries, slightly thawed (you can use fresh as in the original recipe)

Frosting:
3 Tbsp. butter softened
3 of 1/3 less fat cream cheese, softened
2 cups powdered sugar
2 tsp. Lemon zest
1-2 Tbsp. Lemon Juice

Preheat the oven to 325 degrees.
Grease and flour a bundt cake pan, set aside. Sift together dry ingredients in a small bowl, set bowl aside. In a large bowl, mix together zucchini, sugar, eggs, yogurt, and lemon extract. Lightly fold in the blueberries. Pour into the bundt pan. Bake for 65-75 minutes, or until toothpick inserted comes out clean. Remove from the oven, and let the cake sit in the pan for 10 minutes. Invert onto a cooling rack and cool completely.
Frosting: Beat the butter and cream cheese until well blended and creamy. Add the zest and stir, then stir in the powdered sugar until fully incorporated. Stir in enough lemon juice to a consistency that is easily spreadable.

10/5: Officially, I tried some, the flavor was there, but the texture was not good at all. The yogurt substitution might have done it, but unfortunately i'm not really in the mood to try making it again to see if I could fix it. There are so many other recipes out there to try. It did look pretty good though. Disappointment has set in. :(