This cake recipe was contributed by my sister Ann Cummings. I hope you enjoy it.
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 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)
- 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
- 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.
- 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*.
- *If you are piping this buttercream, I recommend leaving out the zest.
This is the blog I found the recipe on originally; http://iambaker.net/blueberry-zucchini-cake-with-lemon-buttercream/
NOTES: I made the cake exactly except I added more blueberries- about 2 cups and about 1 tbsp lemon juice. I sifted the flour before measuring I baked it in a 13×9 pan greased and floured at 350. it baked about 40 minutes- maybe a few more minutes ]
It is a dense cake- it could use some lemon zest in the batter and maybe a little more lemon juice to bring out the flavor of the blueberries.
It would work well as a bundt cake
my blueberries sunk- according to this blog you can roll the berries in flour to keep them from sinking – just reduce your flour in the recipe by as much as you use to roll the berries in: http://blog.foodnetwork.com/fn-dish/2012/08/how-to-keep-blueberries-from-sinking-in-batter/
I changed the lemon buttercream- I forgot the 1/8 tsp salt- but it would probably be better to add it.
1 cup butter
1/4 cup heavy cream
( beat this with mixer until fluffy and almost white)
add 1 tsp vanilla and zest and juice of 1 lemon
3 1/2 cup powdered sugar- I beat in one cup at a time
beat until light and fluffy