Description

This Blueberry Zucchini Cake stands out with its delightful blend of fresh blueberries and moist zucchini. Simple to prepare and perfect for gatherings, it combines rich flavors that everyone will love.

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 your oven to 350 degrees F and prepare a 9 x 13-inch pan with non-stick spray.
Grate the zucchini until you have 2 cups and set it aside.
In a large bowl, combine the eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk together the flour, salt, baking powder, and baking soda.
Gradually add the dry mixture to the wet ingredients and mix until combined. Carefully fold in the fresh blueberries.
Spread the batter evenly in the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean when inserted into the center.
Allow the cake to cool. Meanwhile, prepare the buttercream by mixing softened butter with powdered sugar until creamy.
Incorporate the lemon juice and vanilla into the buttercream, then add the lemon zest and mix well.
Spread the buttercream over the cooled cake evenly.

Notes

Ensure the zucchini is well drained after shredding to avoid excess moisture in the cake.
Store any leftovers covered in an airtight container at room temperature for up to 3 days.
You can substitute half of the vegetable oil with applesauce for a healthier option.

Nutrition

Serving Size: 1 slice
Calories: 345
Sugar: 34g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 78mg