Dessert

Blueberry Zucchini Cake with Lemon Buttercream Frosting is for Dessert.

Blueberry Zucchini Cake with Lemon Buttercream Frosting takes 30 minutes to prepare.

Blueberry Zucchini Cake with Lemon Buttercream Frosting takes 40 minutes to cook.

Blueberry Zucchini Cake with Lemon Buttercream Frosting makes 24 servings.

The ingredients for Blueberry Zucchini Cake with Lemon Buttercream Frosting are:

Ingredients:
Egg, fresh, whole, raw, 3 large
*Canola Oil, 1 cup
Vanilla Extract, 3 tsp
Granulated Sugar, 2.25 cup
Zucchini, 2 cup, sliced
*Flour, white, 3 cup
Salt, 1 tsp
Baking Powder, 1 Tsp
Baking Soda, .25 tsp
Blueberries, fresh, 1 pint as purchased
FROSTING
Butter, unsalted, 1 cup
*Confectioner's Sugar, 3.5 cup
Lemon, fresh squeezed, juice of one whole lemon
Lemon zest, 2 tbsp
Vanilla Extract, 1 tsp
Salt, .125 tsp

Here is how you make Blueberry Zucchini Cake with Lemon Buttercream Frosting:

Grate 2 med sized zucchini, sqeeze moisture out and set aside. You need two cups drainedCombine Sugar and wet ingredients and blend well. Add dry ingredients and mix with a hand mixer until smooth. Add Lemon juice, zest, and vanilla, and blend another 3 minutes or so. Fold in blueberries, save a few for garnish if you like. Put in prepared pan. Bake at 350 for about 40 minutes or until toothpic will come out clean. Cool at least an hour, last 30 minutes on a rack if possible. Frost and enjoy.Serving Size: 24 servingsNumber of Servings: 24Recipe submitted by SparkPeople user ROGERB71.

The nutritional information for Blueberry Zucchini Cake with Lemon Buttercream Frosting is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 355.2

• Total Fat: 16.8 g
• Cholesterol: 42.2 mg
• Sodium: 148.0 mg
• Total Carbs: 49.5 g
• Dietary Fiber: 1.1 g
• Protein: 2.6 g