There is something about this blueberry lemon zucchini cake keeps it on my must have dessert list.
I know y’all have been seeing all the recipes that are including a healthy component without being recognizable. Zucchini is one ingredient that I have found to be easy to incorporate without anyone really noticing. Well, my kids that is. If you struggle with finding ways to include veggies, then you must try this blueberry lemon zucchini cake!
Zucchini is a great addition for breads and desserts.
I remember when I first heard about adding zucchini to a batch of brownies. I was like ‘Say what?’ I mean, I love veggies. Coming from the South, how would I not like big bowl of squash and zucchini? Putting it into a dessert takes it to an entire different level.
Let me tell you though, it is definitely worth it! Adding zucchini to your recipes reminds me, in a way, when you add banana. Of course the banana normally will take the place of a flour (gluten) component, but you get my drift. Here is how you add zucchini to your dessert recipe.
Zucchini must be friends with eggplant.
Like eggplant, zucchini holds a lot of unnecessary moisture. When you add them to a recipe as is, they will water down whatever you are trying to make. This is why you want to try and get out as much of the liquid as you can.
For the zucchini in this blueberry lemon zucchini cake, I finely shredded the zucchini. Then I pressed it in a colander to help get rid of all the excess water. Lots of pressing. If you have a cheesecloth, you could even use that to help get as much out as you can.
Can’t forget about the lemon buttercream for this blueberry lemon zucchini cake.
As for the frosting, y’all. I am a sticker for a good buttercream. This lemon buttercream is the perfect addition to the blueberry lemon zucchini cake. It is refreshing and not too sweet. It really brings this cake to cake status. If you want to switch up this cake and make it a layered cake. DO IT! You would just need to double the recipe and cook it in 2- 8″ round cake pans. Then you again, you are going to want to double the buttercream so that you have enough to go between the layers and around the outside of the cake.
Yea, buddy!
Blueberry Lemon Zucchini Cake with Lemon Buttercream
A refreshing cake with a hidden ingredient, zucchini! Perfect for all year round and a buttercream frosting that is light and airy. This Blueberry Lemon Zucchini Cake is perfect all year round.
Ingredients
- 1 cup shredded zucchini
- 1/2 cup honey
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1/2 tsp almond extract
- 2 1/2 cups + 2 tbsp flour, all purpose or fine almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup of fresh blueberries
- 1 tsp lemon zest
- LEMON BUTTERCREAM
- 1/2 cup of butter, softened a room temp
- 1 cup of powdered sugar
- 1 tbsp of fresh lemon juice or lemon extract
Instructions
- Preheat oven to 350 F
- Prep an 8x8 square baking pan by lining it with parchment paper and spray with a nonstick cooking spray
- Wash and peel 1 medium zucchini; shred the zucchini and remove all the excess moisture by squeezin with a paper towel or cheese cloth
- In a large bowl, add the shredded zucchini, eggs, honey, lemon juice, lemon zest, and almond extract. Whisk together until combined.
- Now add all the dry ingredients: flour ( minus the 2 tbsp), baking soda, and salt. Mix together until the flour is mxed well.
- In a small bowl, toss blueberries with the 2 tbsp of flour
- Gently fold the blueberries into the cake batter
- Pour the batter into the prepared 8x8 cake pan, and bake for 30-35 minutes or until the cake is set and lightly brown around the edges. Remove and allow to cool completely.
- Make the lemon buttercream while the cake cools. Beat together the butter, powdered sugar, and lemon juice. Mix on high until the frosting is creamy and fluffy.
- Spread the frosting on the cooled cake and enjoy!
A refreshing dessert for everyone.
This cake is a win for the entire family. The perfect way to sneak in a veggie and in a sweet way! My kids were all about this cake, and I think you all will be too!
Recipes with pumpkin: Gluten Free Brownies , Pumpkin and Banana Chocolate Chip Bars
Hugs!
