BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)
Provided by á-48099
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Prepare desired pan(s); 2 round or sheet cake. Grate a large zucchini (or two small zucchini). Drain and squeeze until most of the liquid comes out, about 2 cups Set aside. In a large bowl 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 prepared cake pans or sheet pan. Bake 35-40 minutes (round) or 25 minutes (sheet pan) in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool completely and frost. FROSTING: Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy. Fold in zest.
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Aaron Z
[email protected]This cake is so moist and delicious. I can't wait to make it again!
urnormal memer
[email protected]I love the unique flavor combination of this cake. The blueberries and zucchini complement each other perfectly.
Irshad Hussain
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly.
Limon Hassan
[email protected]I made this cake for my friend's birthday, and she loved it! She said it was the best blueberry zucchini cake she had ever had.
Matilda Appiah
[email protected]This cake is perfect for summer gatherings. It's light and refreshing, and the lemon buttercream is the perfect finishing touch.
Md Babo
[email protected]I'm not a fan of zucchini, but I decided to try this recipe anyway. I was pleasantly surprised at how delicious it was! The zucchini added a moistness to the cake that I really enjoyed.
Raiatea
[email protected]I'm allergic to blueberries, so I substituted raspberries in this recipe. It turned out great!
Daeton DeGrant
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some cinnamon and nutmeg to the cake batter, and I used a cream cheese frosting instead of the lemon buttercream.
Insha Zehra
[email protected]The cake was good, but the lemon buttercream was too sweet for my taste.
Willie Ingram
[email protected]I found this recipe to be a bit bland. I think it could use some more spices or extracts.
Our tube
[email protected]The blueberry zucchini cake was a bit too moist for my taste, but the lemon buttercream was delicious.
Aaron Meadows
[email protected]This recipe is easy to follow and the cake turned out perfectly. I will definitely be making this again.
Gutinho Cuinhane
[email protected]I'm not a big fan of zucchini, but this cake was surprisingly delicious. The lemon buttercream really made the cake.
alphawolf 212
[email protected]The blueberry zucchini cake was a big hit at my party. Everyone loved the unique flavor combination.
Arfat Ff
[email protected]This cake is a great way to use up extra zucchini from the garden. It's also a great way to sneak some vegetables into your kids' diet.
John Morris
[email protected]I tried this recipe and it turned out amazing! The cake was incredibly moist and flavorful, and the lemon buttercream was the perfect finishing touch.
Khotso Sebotsa
[email protected]This blueberry zucchini cake with lemon buttercream is a delightful treat that combines the sweetness of blueberries with the moist texture of zucchini. The lemon buttercream adds a refreshing tang that perfectly complements the cake.