Recently we made this delicious blueberry zucchini cake with
lemon buttercream frosting – OH.MY.GOODNESS.
It was not healthy at all but SO worth all the calories,
carbs and fats. Ha! The original recipe is from I Am Baker and we made a few changes.
Ingredients
3
eggs, lightly beaten
1
cup vegetable oil coconut oil (warm it to make it liquid)
3
teaspoons vanilla extract
2
1/4 cups white sugar
2
cups finely shredded and drained zucchini
3
cups all-purpose flour
1
teaspoon salt
1
teaspoon baking powder
1/4
teaspoon baking soda
1 pint fresh blueberries (you can reserve
a few for garnish if so desired)
Lemon
Buttercream
1
cup butter, room temperature
3
1/2 cups confectioners' sugar
1
lemon, juice and zest of (about 2 tablespoons)
1
teaspoon vanilla extract
1/8
teaspoon salt
**I ADDED
already whipped cream, about 1 cup**
Instructions
Preheat oven to 350 degrees F.
Prepare two 8-inch round cake pans.
Grate a large zucchini (or two small
zucchini) and place in a clean dish towel. Squeeze until most of the liquid
comes out. You will want to have 2 total cups of shredded zucchini after it has
been drained. Set aside.
In a large bowl and using a hand
mixer, 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.
Bake 35-40 minutes in the preheated
oven, or until a knife inserted in the center of a cake comes out clean. Cool
20 minutes in pans, then turn out onto wire racks to cool completely.
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 add in whipped cream if you want. Fold in zest.
Again, this recipe is from I Am Baker
– it was really great and we are making it again this weekend. We used all
organic ingredients so I feel a little better ;) ha ha! Enjoy!!!
No comments:
Post a Comment