The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Blueberry Zucchini Cake with Lemon Buttercream



3 eggs, lightly beaten

1 cup vegetable oil

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)

Lemon Buttercream

1 cup butter, room temperature

3 1/2 cups confectioners’ sugar

1 lemon, juice and zest of (about 2 tablespoons)

1 teaspoon vanilla extract

1/8 teaspoon salt


1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.

2. Grate a large zucchini (or two small zucchini) and place in a clean dishtowel. 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.

3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

5. 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.

Lemon Buttercream

1. Combine butter, sugar and salt and beat till well combined.

2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.

3. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).

My Notes: Ok, so this is not hand copied. I have made this several times and I put a smiley face on my copy. For the frosting, I only used 1 ½ sticks of butter. Also, unless you buy lemon zest, I’m not sure how one gets two tablespoons. This time, since it is summer, I am going to put the same topping on it as I did with the Lemon Refrigerator Cake. One small package of instant lemon pudding mixed with 1 ½ c. cold milk. When thickened, add small tub of whipped topping.

I just made this for my son’s birthday, but made it in a 9 x 13 pan. I also didn’t read the recipe well and put in 1 ½ c. sugar and 1 teaspoon of soda instead of ¼ teaspoon. I am going to freeze it so I guess I’ll find out in about two weeks if it hurt the recipe.

I made a pan of Peanut Butter Bars from All last week. I don’t have room to add the recipe, but they taste like Reese’s peanut butter cups and it’s a no-bake. I put parchment paper on the bottom so it would not stick to the bottom.



Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2017