Recipe Station

If you are looking to impress someone with your baking skills then I recommend that you make this fantastic rendition. You are going to absolutely love all the ingredients and how it tastes afterwards.

The Ingredients To Gather

• 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)

The Insanely Delicious 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

The Step-By-Step Directions To Follow

1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
2. Grate a large zucchini (or two small zucchini) and 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.
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.

How To Make The Lemon Buttercream

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

Finished!

Let us know how everything turned out and if you decided to use Orange instead of lemon for the butter cream. I love this dish and how amazing everything tastes.

Best Served With Coffee!

Recipe Source: I Am Baker 

Photo Source: I Am Baker