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.
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!
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!
Sunday was a great day! It was kickoff day for a all new Sunday School Classes and I thought brunch would be a fun treat. I made super easy French Toast and stuffed it with Trader Joe’s Cream Cheese, which I must say it is the least expensive cream cheese I have bought in a long time and tastes delish! Then I made a super easy Blueberry Syrup. I was inspired by My Carolina Kitchen although I did adapt it a bit for what I had on hand.
1/2 c fresh blueberries
1/3 c water
2 T sugar
1 T brown sugar
zest from 1 orange and apx 1 T juice
1 t vanilla
2 T honey (added at the end)
Bring all ingredients except honey to a boil, reduce heat to a slow simmer and allow berries to burst a little. Stir in honey just before serving.
It was a huge hit!! Hope you enjoy!
xoxo, Mama Bird