Description

This Blueberry Zucchini Cake is a delightful blend of fresh zucchini and juicy blueberries, creating a moist and flavorful dessert. It’s simple to make and perfect for sharing at any gathering 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. Spray a 9 x 13 pan with non-stick spray and set aside.
Grate enough zucchini to measure 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 a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Add the dry ingredients to the wet mixture and stir until combined. Gently fold in the blueberries.
Pour the batter 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, then prepare the buttercream by mixing the softened butter with the powdered sugar.
Incorporate the juice from one lemon and vanilla until the mixture is creamy. Stir in the lemon zest.
Spread the buttercream evenly over the top of the cooled cake.

Notes

Ensure the zucchini is well-drained to prevent extra moisture in the cake.
You can use frozen blueberries if fresh ones are not available, just be sure to thaw and drain them first.
For added flavor, consider adding a pinch of cinnamon to the batter.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 32g
Sodium: 250mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg