Blueberry Zucchini Cake with Lemon Buttercream
Prep
Cook
Wait
2h
| Category: | Other |
Ingredients
For
12
Person(s)
Recipe
| 3 eggs, lightly beaten |
| 1 cup(s) vegetable oil |
| 3 teaspoon(s) vanilla extract |
| 2 1/4 cup(s) sugar |
| 2 cup(s) finely shredded and drained zucchini |
| 3 cup(s) flour |
| 1 teaspoon(s) salt |
| 1 teaspoon(s) baking powder |
| 1/4 teaspoon(s) baking soda |
| 1 pint, fresh blueberries |
| 1 cup(s) butter, room temp |
| 3 1/2 cup(s) powdered sugar |
| 1 lemon, juice and zest of, about 2 tbls |
| 1 1/2 teaspoon(s) vanilla |
| 1/8 teaspoon(s) salt |
Blueberry Zucchini Cake with Lemon Buttercream Directions
- Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans
- Grate a large zucchini and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
- In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between