Best Blueberry Zucchini Snack Cake Recipes

BLUEBERRY ZUCCHINI SNACK CAKE&LEMON BUTTER CREAM

Steps:

• 1. Set oven to 350F Lightly grease and flour a 9x13 baking pan.
• 2. Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
• 3. Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
• 4. Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
• 5. To make the frosting, put the softened butter into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
• 6. Frost the cooled cake and store in the refrigerator.

BLUEBERRY ZUCCHINI SNACK CAKE

Steps:

• Set oven to 350 degrees.
• Line 9 x 13 inch pan with parchment, or grea and flour pan.
• Beat the eggs, oil, sugar, and vanilla until blended. Fold in the zucchini.
• Whisk together the flour, salt, baking powder, and baking soda.
• Fold flour mixture into egg mixture just until combined.
• Fold in the blueberries.
• Pour into prepared pan and bake for 50 minutes or until toothpick tests done.
• Frost with lemon buttercream if desired.