In the Kitchen: Zucchini Cake with Lemon Buttercream

Let’s get baking this week with a great cake recipe for those with gardens and looking for something to do with all of that zucchini.  I must admit I am a bit of a dessert enthusiast so I was excited to try this recipe.  My guests and I truly enjoyed it. 

Blueberry Zucchini Cake with Lemon Buttercream

Ingredients: 

• 3 large eggs
• 1 cup vegetable oil 
• 1 tbsp vanilla extract 
• 2 ¼ cups of sugar 
• 2 cups of shredded zucchini 
• 3 cups of all purpose flour 
• 1 tsp salt 
• 1 tsp baking powder 
• ¼ tsp baking soda
• 1 pint of blueberries tossed in 1 tsp flour 

Lemon buttercream icing: 

• 1 cup (2 sticks) butter at room temperature
• 4 cups confectioners sugar 
• Juice of one lemon 

Instructions: 

• Set oven to 350 
• Lightly grease and flour a 9×13 baking pan 
• Beat the eggs, oil, vanilla and sugar until well blended.Fold in the zucchini 
• Whisk the flour, salt, baking powder and baking soda to combine.  Slowly add it to the wet mixture mixing just enough to blend 
• Fold in the blueberries and pour the 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 out without wet batter clinging to it.  Cool on a rack 
• To make the icing, put the softened butter into the bowl of a food processor and process until creamy.  Add the sifted powdered sugar one cup at a time, processing till smooth after each addition (I used my KitchenAid mixer). After second cup of sugar, add in the lemon juice.  Scrape down the side of the machine as necessary.  Adjust the texture by adding a little more lemon or a little more sugar as needed
• Frost the cooled cake and store in the refrigerator 

I pulled out the cake from the refrigerator prior to serving to serve at room temperature 

I am hoping that some of you try this recipe and let me know what you think.