BLUEBERRY ZUCCHINI SNACK CAKE WITH LEMON BUTTERCREAM FROSTING
Every year we buy peaches and blueberries from a fruit truck. We always have an abundance of zucchini available from our garden at this time of year and we found this recipe to try. Well this snack cake will make it into our regular rotation. ENJOY.
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
3 cups flour
1 tsp baking powder
1 tsp salt
2 cups shredded zucchini
2 cups blueberries powdered with flour
Frosting
4 cups powdered sugar
1 cup softened butter
Juice from 1 lemon and zest
Preheat oven to 350 degrees. Mix cake ingredients and pour into a 9 x 13 greased pan and bake for 50 to 60 minutes. Let cake cool completely.
Mix frosting in a food processor. Shift powder sugar into the butter. Spread frosting on cooled cake. Store in the refrigerator.Enjoy.
