Easy Blueberry Zucchini Cake Recipe
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Easy Blueberry Zucchini Cake Recipe
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Looking for a healthy cake alternative? Try this easy blueberry zucchini cake recipe with zesty citrus orange buttercream filling.
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Ingredients
- 3 eggs lightly whisked
- 1 cup vegetable oil
- 3 tsp vanilla extract natural
- 2 1/2 cups granulated sugar
- 2 1/4 cups zucchini finely shredded and drained
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 cups fresh blueberries or frozen
Orange Buttercream
- 1 cup butter ambient temperature
- 3 3/4 cup icing sugar
- 3 tbsp orange zest and juice
- 1 tsp vanilla extract natural
- pinch salt
Instructions
Blueberry Zucchini Cake
- Start by Preheating your oven to 350 F. Prepare and grease 2 8-inch round cake pans.
- Shred a large zucchini and place in a fine strainer or cheese cloth. Press and Squeeze the shredded zucchini so that most of the liquid is released and set aside.
- Add the eggs, oil, vanilla and sugar and mix together well. Then add the zucchini and continue to mix for about 30 seconds.
- Now add the flour, salt, baking powder, and baking soda in several steps then add the blueberries and mix on slow or fold in using a spatula. Divide batter into 2 and fill in the cake forms about 3/4 high.
- Bake for 30-40 minutes or until a knife inserted in the center of a cake comes out clean. Once baked remove from cake pan and cool on wired rack.
Orange Butter Cream Filling
- Using mixing machine with a paddle add the butter and cream for approximately 2 minutes then add the icing sugar and salt in several steps and continue to mix until a smooth consistency is reached. Add the vanilla extract and orange juice and zest and mix for additional 2 minutes.
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