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Bluebarry Zuccini Cake w/ Lemon Butter Cream Recipe

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This recipe for Bluebarry Zuccini Cake w/ Lemon Butter Cream is from barb's 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:  
Cake: 3 eggs...1 cup vegetable oil....3 tsp vanilla....2 1/4 cup sugar....2 cup finely shreaded and drained zucchini....3 cups flour ...1 tsp salt....1 tsp baking powder....1/4 tsp baking soda....1 pint of fresh blueberries.


Frosting: 1 cup butter....3 1/2 cup confectioners sugar.....1 lemon juiced.....2 Tbsp lemon zest....1 tsp vanilla....1/8 tsp salt
Directions:
Directions:
Cake: Prepare 2 8" pans...Grate the zucchini, place in a clean dish towel and squeeze the water out. Needed is 2 cups after draining.....Beat eggs, oil, vanilla and sugar and fold in the zucchini. Slowly add the flour, powders and salt. Fold in the blueberries. Divide batter and pour into the prepared pans. Bake 35-40 minutes. Cool 20 minutes in the pans.




Frosting: Combine the butter, sugar and salt. Beat until Well combined, add the lemon juice and and additional 3 to 5 minutes. Fold in the zest. (If piping the frosting leave out the zest.)

 

 

 

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