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Showing posts from July, 2016

Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

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Yes, you read it right: zucchini in a dessert. Since I just got fresh blueberries from the produce market in Ventimiglia, I just had to try. And I couldn't be more pleased with the result! The cake comes out incredibly moist, with a good balance between the tartness of the blueberries and the sweetness of the frosting.  CAKE 3 large eggs 1 cup vegetable oil 1 tablespoon vanilla extract 2 cups sugar 2 cups shredded zucchini (1 medium-sized zucchini) 3 cups all purpose flour 1 tsp salt 1 tsp baking powder 1/4 tsp baking soda   2 cups blueberries (tossed in 1 tbsp flour) FROSTING 1/2 cup butter, unsalted, at room temperature 11 oz. (300 grams) of cream cheese 2 tablespoons lemon juice 1 teaspoon vanilla extract 2 cups confectioner's sugar Set oven to 350F