Lemon Blueberry Zucchini Cake

Here is another new way I found to use up my zucchini. I love lemon and blueberries together so why not add zucchini. I found this recipe at Kara’s Kitchen Creations. This cake turned out delicious. It was dense and moist. I don’t think you’d ever guess it was made with zucchini. My only complaint was there were so many blueberries in there I didn’t get to appreciate the cake as much as I’d like to. So next time I’m gonna reduce the blueberries to 1 1/2 cups. You could even forgo the frosting. The cake would be great by itself, but it’s even better with frosting.

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Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 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
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (Next time I’m trying 1 1/2 cups)

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.

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)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

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