Description

This Blueberry Zucchini Cake combines shredded zucchini and fresh blueberries for a moist, flavorful dessert. Topped with creamy lemon buttercream, it’s an easy-to-make treat that’s great for gatherings or a sweet indulgence at home.

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 Fahrenheit and spray a 9 x 13 inch pan with non-stick spray.
Grate enough zucchini to measure 2 cups and set aside.
In a large bowl, beat together the eggs, vegetable oil, vanilla, and sugar. Gently fold in the shredded zucchini.
In another bowl, whisk the flour, salt, baking powder, and baking soda together.
Combine the dry ingredients with the wet mixture and stir until well blended. Fold in the fresh blueberries.
Pour the batter into the prepared pan and bake for 50-55 minutes or until a toothpick comes out clean from the center.
Once cooled, prepare the buttercream by mixing the softened butter and powdered sugar together until smooth.
Add the lemon juice and vanilla to the buttercream, mixing until creamy, then incorporate the lemon zest.
Spread the buttercream evenly atop the cooled cake.

Notes

Ensure that the zucchini is well-drained to prevent excess moisture in the cake.
Feel free to substitute other berries if desired, or omit buttercream for a lighter dessert.
Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 38g
Sodium: 250mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg