Description

This Blueberry Zucchini Cake combines fresh blueberries and garden-fresh zucchini for a delightful treat. It’s simple to prepare and perfect for sharing at gatherings or enjoying at home.

Ingredients

Scale

1 cup butter, softened
3 1/2 cups powdered sugar
juice of 1 lemon
1 tsp vanilla
zest of 1 lemon
2 cups zucchini, shredded
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint fresh blueberries

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan with non-stick spray and set aside.
Grate zucchini until you have 2 cups. Set it aside for later use.
In a large mixing bowl, combine eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Combine the dry mixture with the wet ingredients and mix until well combined. Fold in the fresh blueberries carefully.
Pour the batter evenly into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before preparing the buttercream.
For the buttercream, beat together the softened butter and powdered sugar until creamy. Add the lemon juice and vanilla, mixing until smooth, then stir in the lemon zest.
Spread the buttercream evenly over the cooled cake.

Notes

For extra flavor, try adding a pinch of cinnamon to the batter.
Make sure to let the cake cool completely before frosting to avoid melting the buttercream.
Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 30g
Sodium: 130mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 80mg