Blueberry Zucchini Cake with Lemon Buttercream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients:Egg, fresh, whole, raw, 3 large *Canola Oil, 1 cup Vanilla Extract, 3 tsp Granulated Sugar, 2.25 cup Zucchini, 2 cup, sliced *Flour, white, 3 cup Salt, 1 tsp Baking Powder, 1 TspBaking Soda, .25 tsp Blueberries, fresh, 1 pint as purchasedFROSTINGButter, unsalted, 1 cup *Confectioner's Sugar, 3.5 cup Lemon, fresh squeezed, juice of one whole lemonLemon zest, 2 tbsp Vanilla Extract, 1 tsp Salt, .125 tsp
Grate 2 med sized zucchini, sqeeze moisture out and set aside. You need two cups drained
Combine Sugar and wet ingredients and blend well. Add dry ingredients and mix with a hand mixer until smooth. Add Lemon juice, zest, and vanilla, and blend another 3 minutes or so. Fold in blueberries, save a few for garnish if you like. Put in prepared pan. Bake at 350 for about 40 minutes or until toothpic will come out clean. Cool at least an hour, last 30 minutes on a rack if possible. Frost and enjoy.
Serving Size: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ROGERB71.
Combine Sugar and wet ingredients and blend well. Add dry ingredients and mix with a hand mixer until smooth. Add Lemon juice, zest, and vanilla, and blend another 3 minutes or so. Fold in blueberries, save a few for garnish if you like. Put in prepared pan. Bake at 350 for about 40 minutes or until toothpic will come out clean. Cool at least an hour, last 30 minutes on a rack if possible. Frost and enjoy.
Serving Size: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ROGERB71.
Nutritional Info Amount Per Serving
- Calories: 355.2
- Total Fat: 16.8 g
- Cholesterol: 42.2 mg
- Sodium: 148.0 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 1.1 g
- Protein: 2.6 g
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