Blueberry Zucchini Cake

 
 
Ingredients:



3 eggs

1 cup grape oil

1 Tbsp vanilla extract

2 1/4 cups coconut sugar

2 cups shredded zucchini

3 cups flour

1 tsp sea salt

1 tsp baking powder

1/4 tsp baking soda

1 pint blueberries, tossed in 1 tsp flour

For the Lemon Frosting

2 sticks butter at room temperature

4 cups confectioners' sugar

juice of one lemon
Directions:

For the cake

Preheat oven to 350

Lightly grease and flour a 9" x 13" baking pan.

Beat eggs, oil, vanilla and sugar until well blended, then fold in zucchini.

Whisk flour, salt, baking powder and baking soda to combine.

Slowly add to the wet mixture, mixing just enough to combine.

Fold in blueberries and pour batter into the prepared pan.

Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes dry, then cool on a rack.

For the frosting

Put softened butter into the bowl of a food processor and process until creamy.

Add sifted powdered sugar, one cup at a time, processing till smooth after each addition.

After the second cup of sugar add in the lemon juice.

Scrape down the sides of the machine as necessary.

Adjust the texture by adding a little more lemon or a little more sugar.

Frost the cooled cake.
Thanks for Shopping at Glen Ellen Village Market!

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Blueberry Zucchini Cake

 
 
Ingredients:



3 eggs

1 cup grape oil

1 Tbsp vanilla extract

2 1/4 cups coconut sugar

2 cups shredded zucchini

3 cups flour

1 tsp sea salt

1 tsp baking powder

1/4 tsp baking soda

1 pint blueberries, tossed in 1 tsp flour

For the Lemon Frosting

2 sticks butter at room temperature

4 cups confectioners' sugar

juice of one lemon
Directions:

For the cake

Preheat oven to 350

Lightly grease and flour a 9" x 13" baking pan.

Beat eggs, oil, vanilla and sugar until well blended, then fold in zucchini.

Whisk flour, salt, baking powder and baking soda to combine.

Slowly add to the wet mixture, mixing just enough to combine.

Fold in blueberries and pour batter into the prepared pan.

Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes dry, then cool on a rack.

For the frosting

Put softened butter into the bowl of a food processor and process until creamy.

Add sifted powdered sugar, one cup at a time, processing till smooth after each addition.

After the second cup of sugar add in the lemon juice.

Scrape down the sides of the machine as necessary.

Adjust the texture by adding a little more lemon or a little more sugar.

Frost the cooled cake.
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes