I come back with loads of zucchini. And then bake with it. It’s in my blood people. Finding new ways to use all the zucchini has proved to be much more fun than I thought! I mean, eating cake everyday isn’t such a bad gig in life.
Blueberry Zucchini Cake with Lemon Buttercream
2016-01-15 20:45:59
Cake
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
Lemon Buttercream
- 1 cup butter, room temperature
- 3 1/2 cups confectioners' sugar
- 1 lemon, juice and zest of (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Notes
- Get the full Recipe: Click here
Christmas Kitchen https://christmaskitchen.org/
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