Description

This Blueberry Zucchini Cake is a delightful blend of fresh blueberries and tender zucchini, creating a moist, flavorful treat. With straightforward preparation, it’s a wonderful choice for gatherings or just a cozy night in.

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 degrees F and spray a 9 x 13 pan with non-stick spray; set it aside.
Grate zucchini to measure 2 cups and set it aside.
In a large bowl, combine eggs, oil, vanilla, and sugar; fold in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Add the dry ingredients to the wet mixture and stir until just combined; fold in the blueberries gently.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely.
To make the buttercream, beat together the softened butter and powdered sugar until creamy, then mix in lemon juice and vanilla, followed by the lemon zest.
Spread the buttercream evenly over the cooled cake.

Notes

For a lighter version, you can substitute applesauce for half of the vegetable oil.
Ensure your blueberries are fresh for the best flavor and texture.
This cake can be stored covered at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 435
Sugar: 38g
Sodium: 260mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg