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Blueberry Zucchini Cake with Lemon Buttercream frosting Recipe

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This recipe for Blueberry Zucchini Cake with Lemon Buttercream frosting is from The Dresher Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs, slightly beaten
1 cup vegetable oil
3 tsp. vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)

LEMON BUTTERCREAM
1 cup butter, room temperature
3 1/2 cups confectioners sugar
1 lemon, juice and zest of (about 2 T)
1 tsp. vanilla
1/8 tsp salt
Directions:
Directions:
Preheat oven to 350º. Prepare two 8-inch round cake pans.

Grate a large zucchini and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 cups total of shredded zucchini after it has been drained. Set aside.

In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.

Slowly add in the flour, salt baking powder and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 20 minutes in the pans, then turn out onto wire racks to cool completely.

LEMON BUTTERCREAM FROSTING
Combine butter, sugar and salt and beat until well combined.
Add lemon juice and vanilla and continue to beat for another 3-5 minutes or until creamy.
Fold in zest.
Frost and enjoy!!
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I just made this and it was so moist and good!! Nice summer cake

 

 

 

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