Blueberry Zucchini Cake with Lemon Buttercream Frosting
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Blueberry Zucchini Cake with Lemon Buttercream Frosting calories by ingredient
Introduction
When you need just have something GOOD. When you need just have something GOOD.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 Tsp
Baking Soda, .25 tsp
Blueberries, fresh, 1 pint as purchased
FROSTING
Butter, unsalted, 1 cup
*Confectioner's Sugar, 3.5 cup
Lemon, fresh squeezed, juice of one whole lemon
Lemon zest, 2 tbsp
Vanilla Extract, 1 tsp
Salt, .125 tsp
Directions
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.