Oh my YUM!!
Recently I had a childcare parent ask me if I liked zucchini. I said yes then she offered to share a recipe with me. A couple days later I had a childcare parent ask me if I could use some zucchini. I said yes….and that is how I discovered this awesome recipe for Blueberry Zucchini Cake.
Here’s what you need:
3 eggs lightly beaten
1 cup vegetable oil
3 teaspoons vanilla
2 1/4 cups sugar
2 cups of shredded and drained zucchini
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint blueberries
Preheat the oven to 350. The original recipe says to grease two 8″ round cake pans. I love bundt cake pans so I opted for it.
Grate zucchini and drain. Set aside.
Mix together eggs, oil, vanilla and sugar. Fold in zucchini.
Slowly add in flour, baking powder and baking soda. Gently fold in blueberries.
Put batter in pan. The recipe suggests keeping the 8″ pans baking for 35-40 minutes. I kept the bundt cake pan in for 50 minutes.
The original recipe calls for lemon icing.
1 cup butter
3 1/2 cups powdered sugar
1 lemon juiced and zested (2 Tablespoons zest)
1 teaspoon vanilla
I am not a lemon fan so I just made come cream cheese frosting.
4 ounces cream cheese
4 Tablespoons butter
2 teaspoons vanilla extract
Mix together and add powdered sugar until you get a good consistency for frosting.
The cake was wonderful…Hubby and everyone else who tried it, loved it.
As soon as I tasted it I immediately snapped a picture of the cake and ran to the computer to blog about it. Blogging about it insures that I won’t loose the recipe.