Blueberry Zucchini Cake with a Lemon Buttercream FrostingRecipe preview on Faxo
Recipe

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
- Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
- 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.
- Beat the eggs, oil, vanilla, and sugar together. Fold into the zucchini.
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