Posted on: December 1, 2019 | Written By: Doug Oster |
• 2 cups finely shredded and lightly drained zucchini
• 3 eggs, lightly beaten, room temperature
• 1 cup (224g) vegetable oil
• 3 tsp. vanilla extract
• 2 1/4 cups (450g) white sugar
• 3 cups (375g) all-purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 pint fresh blueberries, you can reserve a few for garnish if so desired
• 1 cup (226g) butter, room temperature
• 3 1/2 cupd confectioners sugar
• 1 lemon juice and zest of (about 2 tablespoons)
• 1 tsp. vanilla extract
• 1/8 tsp. salt
1. Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.
2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Life the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You will want 2 total cups of shredded zucchini after it has been drained. Set aside.
3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
1. Combine butter, sugar and salt and beat till well combined.
2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
3. Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).
Doug Oster is manager and editor of Everybody Gardens with a passion for gardening and a love of sharing is experiences with other gardeners. You will also find Doug’s gardening contributions in the Tribune-Review each week. He’s an Emmy Award winning producer, television host and writer. Oster is co-host of The Organic Gardeners Radio show every Sunday morning at 7 a.m. on KDKA radio in Pittsburgh. Oster’s Outstanding Documentary Emmy was awarded for Gardens of Pennsylvania, a one hour special he conceived and produced for the PBS affiliate WQED. Doug appears every Thursday morning on KDKA-TV’s Pittsburgh Today live at 9 a.m. “Gardening is fun, he says, enjoy every day spent outside tending vegetables, flowers, shrubs and trees.”