Eat this for dessert, then eat it for breakfast the next morning. If you eat it with coffee, it is totally a breakfast for champions.
Let’s Get Started…
What You Will Need
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1 cup vegetable oil
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3 teaspoons vanilla extract
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2 1/4 cups white sugar
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2 cups finely shredded and drained zucchini
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1 pint fresh blueberries
Lemon Buttercream
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1 cup butter, room temperature
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3 1/2 cups confectioners’ sugar
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1 lemon, juice and zest of (about 2 tablespoons)
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1 teaspoon vanilla extract
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1/8 teaspoon salt
Instructions
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Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
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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.
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In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
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Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
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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.
Lemon Buttercream
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Combine butter, sugar and salt and beat till well combined.
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Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
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Fold in zest*.
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*If you are piping this buttercream, I recommend leaving out the zest.
Note: You can feel inspired by this dessert and really turn this into a breakfast item by making the cake denser and more of a zucchini bread with blueberries. And, of course, the lemon buttercream is still appropriate to put on breads as well.
Article & Photo Source: IAmBaker.net
