Blueberry Zucchini Cake

 

Great little snack cake! Nice use of fresh Alaska blueberry and garden-grown zucchini. This cake is rather dense which makes it easy to hold in one hand while multi-tasking :) The lemon buttercream frosting makes it celebration-worthy, but even without the frosting it is very good. 

Ingredients:

3 eggs

1 cup veggie oil

1 Tbsp vanilla

2 cups sugar

2 cups shredded zucchini 

3 cups AP flour

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2 cups blueberries, fresh or frozen

Frosting:

1 cup unsalted butter, room temp

4 cups sifted confectioners sugar

2-3 Tbsp lemon juice

Instructions:

Preheat oven to 350*

Lightly grease and flour 9x13 pan

Beat eggs, oil, vanilla and sugar until well blended. You can use a hand-held whisk. Fold in the zucchini.

In separate bowl, whisk together the flour, salt, baking powder and baking soda. Add it to the wet mixture and mix just enough to blend.

Fold in blueberry and pour batter into prepared pan.

Bake about 50 minutes, just until the top starts turning golden and a toothpick inserted into the middle comes out clean. Cool on rack.

To make the frosting, put softened butter into the bowl of a food processor and process until creamy. Add the powdered sugar one cup at a time until smooth. Add the lemon juice after the second cup of sugar. You can adjust the texture with a bit more lemon juice or powdered sugar. 

Once cake is cool, frost that baby. 

Notes: This cake is best stored in the fridge. It sliced nicely if you want to wrap slices individually. 

If you are using frozen berries, do not thaw - just fold in frozen. Zucchini can be grated thick or thin, and no need to squeeze out extra moisture for this recipe.