Zucchini Cake - Blueberry and Lemon
Equipment
- grater/shredder
Ingredients
Cake (per 8 inch round or 1 loaf)
- 1 cup zucchini pealed, finely shredded, lightly drained
- 2 eggs room temp
- ½ cup melted butter
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp granulated sugar
- 1½ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- 1 cup blueberries fresh or frozen
Frosting (per 8 inch round, see note for loaf)
- ½ cup butter softened
- 1¾ cup powdered sugar
- ½ lemon juiced
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Cake
- Preheat oven to 350℉. Prepare baking pan with butter and set aside.
- In a large bowl, beat the eggs, butter, vanilla, and sugar until creamed. Fold in zucchini. Mix dry ingredients and slowly stir into batter. Fold in blueberries.
- Bake 35-40 minutes, or until toothpick placed in the center comes out clean. Cool completely before frosting.
Frosting
- Combine all ingredients in a large bowl and whisk (electric whisk or kitchenaid recommended) until creamy.
Notes
- If baking as a loaf, bake at 350F for 45-50 minutes.
- Instead of frosting, I suggest topping a loaf with the lemon glaze from my Blueberry Lemon Scones