Wednesday, September 2, 2009

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

Found this recipe and instantly thought "yum!" My picture is not as good as hers...I seem to have issues with gently folding in blueberries and keeping them from turning batters blue...oh well...it tasted great! I don't have a bundt pan, so I used 2 bread loaf pans...turned out great. Make sure you peel the zucchini so that you don't have green specks in your bread.
John's Rating: "strong 8"

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon juice
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries

Beat zucchini, sugar, eggs, oil, and lemon juice. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently.

Pour into 2 well greased bread pans or one bundt 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.

**Store leftovers in fridge.

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