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Blueberry Zucchini Snack Cake with Lemon Buttercream Icing Recipe

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This recipe for Blueberry Zucchini Snack Cake with Lemon Buttercream Icing, by , is from From Our Kitchen to Yours..., 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!

Glenda Currie



3 large eggs
1 c vegetable oil
1 T vanilla extract
2 c sugar
2 c shredded zucchini
3 c all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint blueberries tossed in 1 tsp flour

Set oven to 350.
Lightly grease and flour a 9 x 13 baking pan or are use a Bundt pan.
Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
Fold in the blueberries, and pour the batter into the prepared pan. Bake for 1 hr 10 minutes or so, 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.

Lemon Buttercream Icing

1 c of butter at room temperature
4 c confectioners sugar
Juice of 1 lemon plus zest
1 tsp vanilla
Pinch of salt

To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, 1 cup at a time, processing till smooth after each addition. After the 2nd 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. Frost the cooled cake and store in the refrigerator.




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