Description

This Blueberry Zucchini Cake combines fresh blueberries and shredded zucchini for a moist, flavorful dessert. Easy to make and perfect for sharing with family and friends.

Ingredients

Scale

1 cup butter, softened
3 1/2 cups powdered sugar
juice of 1 lemon
1 tsp vanilla
zest of 1 lemon
2 cups zucchini, shredded
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint fresh blueberries

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Instructions

Preheat the oven to 350°F (175°C) and spray a 9 x 13 pan with non-stick spray.
Grate zucchini to measure out 2 cups and set aside.
In a large bowl, combine eggs, vegetable oil, vanilla, and sugar. Fold in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Combine the dry ingredients with the wet ingredients and mix until well incorporated. Gently fold in the fresh blueberries.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool, then prepare the buttercream by mixing softened butter and powdered sugar.
Add the lemon juice and vanilla to the buttercream and mix until creamy, then stir in the lemon zest.
Spread the frosting evenly over the cooled cake.

Notes

Ensure the zucchini is well-drained before measuring to avoid excess moisture in the cake.
This cake can be served warm or at room temperature and is perfect for gatherings.
Store any leftovers in an airtight container for up to five days.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg