Easy Blueberry Zucchini Cake Recipe
Looking for a healthy cake alternative? Try this easy blueberry zucchini cake recipe with zesty citrus orange buttercream filling.
- 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
- 1 cup butter ambient temperature
- 3 3/4 cup icing sugar
- 3 tbsp orange zest and juice
- 1 tsp vanilla extract natural
- pinch Salt
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