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Blueberry Zucchini Snack Cake with Lemon Buttercream Frosting Recipe

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This recipe for Blueberry Zucchini Snack Cake with Lemon Buttercream Frosting is from The Hostetter Family Cookbook Project, 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 large eggs
1 c. vegetable oil
1 T. vanilla extract
2 ¼ c. sugar
2 c. shredded zucchini
3 c. flour
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1 pint blueberries (tossed in 1 tsp. flour)

Frosting:
1 c. butter at room temperature
4 c. confectioners' sugar
juice of 1 lemon
Directions:
Directions:
1. Set oven to 350º F.
2. Lightly grease and flour a 9x13 baking pan.
3. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
4. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
5. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
6. To make the frosting: put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
7. Frost the cooled cake and store in the refrigerator.
Personal Notes:
Personal Notes:
This is a family and work favorite, and is delicious even without the extra calories from the frosting!

 

 

 

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