Recipe Station

If you are like us your mouth is watering and you want nothing more than to go straight to the kitchen and start preparation. The ingredients and directions are simple and are as follows:

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded zucchini (drained)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (reserve a few for garnish)
Lemon Buttercream
1 cup butter
3 1/2 cups confectioners' sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

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 dish towel. 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, using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
4. Slowly add flour, salt, baking powder, 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.

The lemon buttercream icing preparation can be found over on . The cake is wonderful on its own but you do not want to forgo this yummy topping!

Also, it’s suggested after the cake is baked you might want to pop it into the freezer for a bit. It makes for a nice clean cut when that time comes.

However, and we completely agree, that the taste, with all that blueberry and zucchini goodness, really pops when this dessert is warm!

Article Source: I Am Baker

Photo Source: I Am Baker