Description

This Blueberry Zucchini Cake is a delightful blend of fresh blueberries and shredded zucchini, topped with a creamy lemon buttercream. It’s perfect for dessert or a healthy snack, making it a great addition to any gathering.

Ingredients

Scale

1 cup butter, softened
3 1/2 cups powdered sugar
juice of 1 lemon
1 tsp vanilla
zest of 1 lemon
2 cups zucchini, shredded
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 1/4 cups sugar
3 cups flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint fresh blueberries

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Instructions

Preheat the oven to 350 degrees and prepare a 9 x 13 inch pan with non-stick spray.
Grate zucchini until you have 2 cups and set aside.
In a large bowl, combine eggs, oil, vanilla, and sugar. Mix in the shredded zucchini.
In another bowl, whisk together flour, salt, baking powder, and baking soda.
Combine the dry ingredients with the wet mixture and fold in the blueberries.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick comes out clean.
Allow the cake to cool before preparing the buttercream by mixing softened butter and powdered sugar.
Add lemon juice and vanilla to the buttercream and mix until creamy. Stir in the lemon zest.
Spread the lemon buttercream over the cooled cake.

Notes

Use fresh blueberries for the best flavor and texture.
Allow the cake to cool completely before frosting for best results.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg