Description

This Blueberry Zucchini Cake is a delicious blend of fresh blueberries and shredded zucchini, creating a moist and flavorful treat. Easy to prepare and ideal for gatherings or a sweet indulgence at home, this cake is perfect for anyone looking for a homemade dessert that’s both comforting and satisfying.

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 your oven to 350 degrees and prepare a 9 x 13 pan with non-stick spray.
Grate zucchini until you have 2 cups, and set it aside.
In a large bowl, combine eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk flour, salt, baking powder, and baking soda together.
Combine the dry ingredients into the wet mixture and mix well. Then, fold in fresh blueberries.
Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Once cooled, prepare the buttercream by mixing softened butter with powdered sugar.
Add lemon juice and vanilla to the mixture, stirring until creamy, then mix in the lemon zest.
Spread the buttercream evenly over the cooled cake.

Notes

Ensure the zucchini is well-drained to prevent excess moisture in the cake.
This cake can be stored in an airtight container for up to 3 days.
For added flavor, consider adding nuts or spices like cinnamon.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 27g
Sodium: 150mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg