Blueberry Zucchini Cake with Lemon Buttercream
- 3 eggs, lightly beaten
- ¼ cup Lemon Olive Oil Blend
- ¾ cup vegetable (or canola) 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 or frozen blueberries (you can reserve a few for garnish if so desired)
Lemon Buttercream Frosting:
- 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. Place Molds of choice on your perforated baking sheet. I used my Fluted Bundt Mold, Small Round Mold and Mini Cake Mold.
2. Grate a large zucchini (or two small zucchini) and place in your large round mold. 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. Using a hand mixer, beat together the eggs, oils, 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 (time depends on size of the mold, the mini cake mold will be done first) in the preheated oven, or until a toothpick inserted in the center of a cake comes out clean. Cool completely before unmolding and stacking if you choose.
6. Frost with Lemon Buttercream. I recommend using a Home Pastry Bag and Tips to achieve the same look I did with the pictured cake.
Optional Lemon Glaze to be used instead of a frosting:
- Juice of 2 lemons
- 2-3 cups powdered sugar
Using your citrus press juice 2 lemons into your mixing bowl. Slowly add powdered sugar 1 cup at a time until you reach your desired consistency. Drizzle or pour on top of your cake and enjoy!