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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blueberry Zucchini Cake( or bread) with lemon buttercream frosting Recipe

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This recipe for Blueberry Zucchini Cake( or bread) with lemon buttercream frosting is from Our Christopherson Family Favorites , 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 beaten lightly
1 C vegetable oil
3 t vanilla
2 1/4 C sugar
2 C shredded zucchini, drained
3 C flour
1 t salt
1 /4 t baking soda
1 t Baking powder
1 pint fresh blueberries
Directions:
Directions:
Cream the first four ingredients together. Fold in the zucchini. Sift together the dry ingredients, and slowly add to the wet ingredients. Gently fold in the blueberries. Pour into two 8 or 9 inch round greased and floured pans. Bake at 350º for 35 - 40 minutes or until toothpick comes out clean. Cool 20 minutes, then turn out unto wire racks to cool.

Frost with lemon buttercream frosting:
1 C butter at room temperature
3 1/2 C conf. sugar
1 T lemon juice and zest
I t vanilla
1/8 t salt
Beat until fluffy and smooth.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
Refreshing cake. The recipe said this was originally for bread/muffin but the author thought it would make a great cake. She was right!!

 

 

 

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