Fall Season Zucchini Cake

Recipe

thesouthernlymagnolia.com

A refreshing cake with a hidden ingredient, zucchini! Perfect for the fall season and the buttercream frosting that is light and airy. This Blueberry Lemon Zucchini Cake is a great autumn cake recipe.

Recipe

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CAKE: – 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

Ingredients:

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

Ingredients:

Preheat oven to 350 F

Step #1:

Prep an 8x8 square baking pan by lining it with parchment paper and spray with a nonstick cooking spray

Step #2:

Wash and peel 1 medium zucchini; shred the zucchini and remove all the excess moisture by squeezing with a paper towel or cheese cloth

Step #3:

In a large bowl, add the shredded zucchini, eggs, honey, lemon juice, lemon zest, and almond extract. Whisk together until combined.

Step #4:

Now add all the dry ingredients: flour ( minus the 2 tbsp), baking soda, and salt. Mix together until the flour is mxed well.

Step #5:

In a small bowl, toss blueberries with the 2 tbsp of flour (this makes sure they hold their place while baking and don't sink.

Step #6:

Gently fold the blueberries into the cake batter

Step #7:

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.

Step #8:

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.

Step #9:

Spread the frosting on the cooled cake.

Step #10:

Enjoy!

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