Zucchini Blueberry Lemon Cake Recipes

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
• Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
• Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

ZUCCHINI LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
• Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
• Divide batter between muffin tins.
• Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
• Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
• Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
• At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
• Allow the glaze to solidify, another few minutes.
• Devour!

BLUEBERRY ZUCCHINI SQUARES

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter., Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.

BLUEBERRY ZUCCHINI CAKE W/ LEMON BUTTERCREAM RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Prepare desired pan(s); 2 round or sheet cake. Grate a large zucchini (or two small zucchini). Drain and squeeze until most of the liquid comes out, about 2 cups Set aside. In a large bowl beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans or sheet pan. Bake 35-40 minutes (round) or 25 minutes (sheet pan) in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool completely and frost. FROSTING: Combine butter, sugar and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy. Fold in zest.