Description

No one will ever guess that they are getting their veggies in this wonderfully delicious cake! It is a beautiful cake full of zucchini and blueberries then topped with a lemon buttercream frosting and garnished with more blueberries.

Ingredients

• 3 eggs, lightly beaten
• 1 c. vegetable oil
• 3 1/2 t. vanilla extract
• 2 1/4 c. sugar
• 2 c. finely shredded and dried zucchini (about 1 large or 2 small)
• 3 c. all-purpose flour
• 1 t. salt
• 1 t. baking powder
• 1/4 t. baking soda
• 1 pint fresh blueberries, washed and drained, plus extra for garnish
• Lemon Buttercream:
• 1 c. butter, at room temperature
• 3 1/2 c. powdered sugar
• juice and zest of 2 lemons
• 1 1/2 t. vanilla extract
• 1/8 t. salt

Steps

1. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
2. Grate zucchini, place in a clean dish towel, squeeze until most liquid is removed. You need 2 cups of shredded zucchini after it has been drained. Set aside.
3. Beat the eggs, oil, vanilla, and sugar together. Fold into the zucchini.