This cake recipe was contributed by my sister Ann Cummings. I hope you enjoy it.
Ingredients
    • 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)
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

Instructions

    1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
    2. 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.
    3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
    4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
    5. 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.
Lemon Buttercream
  1. Combine butter, sugar and salt and beat till well combined.
  2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
  3. Fold in zest*.
  4. *If you are piping this buttercream, I recommend leaving out the zest.

Cake recipe adapted from allrecipes.com and frosting recipe from food.com.

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 
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