Blueberry Lemon Zucchini Cake  


So yesterday a foodie friend shared a recipe that looked so good, but zucchini in a cake? Bread yes, ok why not! I use all sorts of fruits in cake but hadn’t used veggies, until now! 

So here’s the recipe I saw on Facebook from I Am Baker that was my inspiration, I switched it up a little based on my likes and what I had on hand. Y’all know that’s how I roll. 

Started with my mixer, again I’m lazy. And went to baking. 

4 eggs

1/2 cup oil 

2 cups sugar

3 tsp vanilla 

Zest of one lemon 

2 1/2 c shredded zucchini (drained) 

Mix gingerly, and then add the remaining ingredients 

3 cups flour

1/4 tsp baking soda

1 tsp baking powder 

1 tsp salt 

Add flour a 1/2 cup at a time, give a stir and repeat. 

1 pint (2 cups) fresh blueberries 

Fold into cake batter. Pour into 2 greased cake pans. 

Bake at 350 35-45 min until cake pulls away from edges and passes the toothpick test! 


Lemon Buttercream:

2 sticks butter 

Apx 3 cups powdered sugar

Juice and zest from 1 lemon 

1 tsp vanilla extract 

Mix everything taste and add more sugar if you need it! 

Enjoy. 

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