Description

This Blueberry Zucchini Cake is a delightful blend of flavors, featuring moist zucchini and juicy blueberries. Perfect for anyone looking for a quick and delicious dessert or snack, it’s easy to make and sure to impress!

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 the oven to 350 degrees F. Grease a 9 x 13-inch pan with non-stick spray.
Grate zucchini until you have 2 cups and set aside.
In a large mixing bowl, combine eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture and combine thoroughly. Then fold in the blueberries.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool. To prepare the buttercream, beat softened butter with powdered sugar until smooth.
Add the lemon juice and vanilla, mixing until creamy. Stir in the lemon zest before spreading over the cooled cake.

Notes

Ensure the zucchini is well drained to avoid excess moisture in the cake.
Fresh blueberries are recommended for the best flavor.
This cake can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 280mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg