Tuesday, July 21, 2015

Lemons. Blueberries. Zucchini... Oh My!

Friends... go outside to your garden. Pick your zucchini... you know you have one. They grow overnight. You will have one the size of a stick one evening and by the next morning it's the size of Captain Caveman's club. True Story.
You may look at this cake just like my Moma did and say... "Ehhh, I don't know if I am going to like a zucchini cake." 
I had more faith in it than she. I've seen many times where zucchini can make baked goods incredibly moist and delicious. I found the recipe a few weeks back and my sister told me if I made it, she wanted some. Being that my sister is pregnant with my fourth nephew, what little sister wants... little sister gets!

So knowing we were canning salsa yesterday and I took over the ingredients to make this cake. 

Make it. 
Do it.

         Blueberry Zucchini Cake
        3 eggs, lightly beaten
         1 cup vegetable oil (you could use your favorite type of oil here)
         3 teaspoons vanilla extract
         2 1/4 cups white sugar 
         2 cups finely shredded and drained zucchini
         3 cups all-purpose flour (I only had ap flour available, but I plan to try again with half wheat)
         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
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.
6  Lemon Buttercream
7  Combine butter, sugar and salt and beat till well combined.
8  Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
9  Fold in zest*.
10          *If you are piping this buttercream, I recommend leaving out the zest.

                                                                                                                                                                    Recipe found here originally i am baker


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