If you’re a gardener, or know someone who is, you most likely have a ton of zucchini hanging around like we do. Normally this wouldn’t be a problem. My kids love zucchini bread and have been gobbling it up by the loafs. But I really wanted something more dessert-like… maybe a cake!
Thankfully, someone posted this deliciousness from I Am Baker. A zucchini-blueberry cake with a lemon buttercream frosting? Yes, please!
I used I Am Baker’s recipe. The only thing I did differently was add in 1/2 cup of sour cream. This made the cake less muffin-like and gave it a lighter texture.
Enjoy, it’s FABULOUS!
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 1/2 cup sour cream
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
- 1 cup butter, room temperature
- 3 1/2 cups confectioner’s sugar
- 1 lemon, juice and zest of (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans by greasing and flouring pans.
- Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
- In a large bowl, using a hand mixer, beat together the eggs, oil, sour cream, vanilla, and sugar. Fold in the zucchini.
- Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
- Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
For the Lemon Buttercream frosting
- Combine butter, sugar, and salt. Beat till well combined.
- Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
- Fold in zest. (If you are piping this buttercream, I recommend leaving out the zest.)