Hello, Friends!
Come closer! I have a secret!
If there was ever a way to use up fresh zucchini from your garden and serving it to your guests without them knowing it, this would be the cake! It’s a secret until their first bite while waiting to hear “This is fabulous! What kind of cake is this?”
Blueberries and lemon are already a match from heaven and adding zucchini makes this combination a sinful, deliciously sweet, super moist cake.
Shh! It’s a secret!
For the Cake:
2 cups shredded zucchini
1/2 cup buttermilk or soured milk*
1 tablespoon lemon zest
3 tablespoons lemon juice
2 sticks butter, softened
2 teaspoons vanilla extract
2 cups sugar
2 eggs
3 1/4 cups flour + 2 tablespoons, divided
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
For the Glaze:
2 cups confectioner’s sugar
1/4 cup buttermilk
1 tablespoon lemon zest
3 tablespoons butter, melted
1/8 teaspoon salt
Let’s Do It!
Preheat oven to 350 degrees. Grease a 15x10x1-inch baking pan.
In a small bowl, combine zucchini, buttermilk, lemon zest, lemon juice, and toss to combine. Using a large bowl from a stand-up mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Add vanilla, and beat in eggs one at a time. In another bowl, whisk 3 1/4 cups of flour, baking soda, and salt. Gradually adding to creamed butter mixture, alternate with zucchini and flour mixture, mixing well after each addition. Toss the blueberries with the remaining 2 tablespoons of flour and then fold into batter.
Transfer batter to prepared pan, spreading evenly. Bake 35-45 minutes or until light and golden and a toothpick inserted in center comes out clean. Cool completely on wire rack before the glaze.
For the Glaze:
In a small bowl, mix glaze ingredients until smooth, spread over the top of cooled cake.
*If using frozen blueberries, use without thawing.
*To sour milk, add 2 teaspoons of vinegar to milk, and let sit for 5 minutes.
Inspired by Shelly Bevington
Enjoy every bite!
Thanks for stopping by!
Eileen~
