Lemon Blueberry Zucchini Cake Food

BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Prepare desired pan(s); 2 round or sheet cake. Grate a large zucchini (or two small zucchini). Drain and squeeze until most of the liquid comes out, about 2 cups Set aside. In a large bowl beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans or sheet pan. Bake 35-40 minutes (round) or 25 minutes (sheet pan) in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool completely and frost. FROSTING: Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy. Fold in zest.

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
• Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
• Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.