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.
Yes.
Do it.
It's GOOOOOD!
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
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.
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
Enjoy!
Wow, nice information for moreUses of Lemons
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