Lemon Blueberry Zucchini Cake
Calories
Ingredients
- 3 cups peeled and shredded zucchini
- 1 ½ cups sugar
- 2 eggs
- 1 cup oil
- 1 tsp lemon extract optional, which I used
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- zest of 1 lemon
- 2 cups blueberries Next time I'm trying 1 1/2 cups
- Lemon Cream Cheese Frosting
- 3 Tbsp soft butter
- 3 oz soft cream cheese I used reduced fat
- 2 cups powdered sugar
- dash salt
- zest of 1 lemon 2-3 tsp
- 2 Tbsp fresh lemon juice approximately
Instructions
- Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan.
- Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.
- To make the frosting - Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.