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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 is from A Family Legacy of Recipes Filled With Love, 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:
 

Cake
Ingredients:  
Ingredients:  
3 large eggs
1 c vegetable oil
1 T vanilla extract
2¼ c sugar
2 c shredded zucchini
3 c all-purpose flour
1 t salt
1 t baking powder
1/4 t baking soda
1 pint blueberries tossed in 1 t flour
Directions:
Directions:
Set oven to 350º. Lightly grease and flour a 9 x 13 baking pan or 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(s). Bake for 35-40 minutes or so (could be an hour depending on the pan you use), 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
Ingredients:  
Ingredients:  
1 c of butter at room temperature
4 c confectioners sugar
Juice of 1 lemon plus zest
1 t vanilla
Pinch of salt
Directions:
Directions:
To make the frosting, put the softened butter into a bowl and beat until creamy. Add the sifted powdered sugar, 1 cup at a time, beating til smooth after each addition. After the 2nd cup of sugar, add the lemon juice. Scrape down the sides of the bowl 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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