Sous Chef: Amelia
Recipe: Lemon Blueberry Zucchini Cake
3 cups zucchini, peeled and shredded
1- 1/2 cups sugar
1 cup oil
1 tsp lemon extract (optional, which I used)
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 extract. Sift together dry ingredients and stir in lemon zest. Mix dry ingredients into wet and fold in the blueberries gently. Pour into a well greased and floured Bundt cake 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
2 cups powdered sugar
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.
Here is the cake cut...good stuff!!
Zachary: "I can't even taste the zucchini!"
Anna: "I don't really like the blueberries" then 1 minute later..."I don't want to eat this."
Amelia: "This is good!"