Try this Blueberry Zucchini Snack Cake with Lemon Buttercream recipe, or contribute your own.
Suggest a better descriptionSet oven to 350F
Lightly grease and flour a 9x13 baking pan.
Beat the eggs, oil, vanilla and sugar until well blended. Fold in the zucchini.
Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
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.
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.
Frost the cooled cake and store in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (3003g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 9037 | ||
Calories from Fat: 3871 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 430.1g | 574 % | |
Saturated Fat 168.5g | 842 % | |
Monounsaturated Fat 175.5g | ||
Polyunsanturated Fat 61.4g | ||
Cholesterol 1882.3mg | 579 % | |
Sodium 127759.7mg | 4406 % | |
Potassium 1933.9mg | 51 % | |
Total Carbohydrate 1239.4g | 365 % | |
Dietary Fiber 19.9g | 79 % | |
Sugars, other 1219.6g | ||
Protein 86.5g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9037
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