Blueberry Zucchini Cake with Lemon Buttercream
Trinity UCC, Leesport
3 eggs, slightly beaten
1 c. vegetable oil
3 tsp. vanilla
2 1/4 c. sugar
2 c. finely shredded and drained zucchini
3 c. flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 pint fresh blueberries
Preheat oven to 350′. Prepare two 8″ round cake pans. Grate 1 large zucchini (or two small ) and place into a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 cups of shredded zucchini after it has been drained. Set aside. In a large bowl, using a hand mixer, beat together the eggs, oil, vanilla & sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powered & baking soda. Gently fold in the blueberries. Divide batter evenly between the two pans. Bake for 35-40 minutes or until knife comes out clean. Cool 20 minutes.
Lemon Buttercream
1 c. butter, room temp
3 1/2 c. confectioner’s sugar
1 lemon, juice & zest (about 2 Tbs.)
1/8 tsp salt
Combine butter, sugar, & salt & beat well. Add lemon juice & vanilla 7 continue to beat for 3-5 minutes until creamy. fold in zest.
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