An unbelievably moist “Lightened Up” Cake studded with wild Newfoundland Blueberries and Zucchini picked from my garden! And the icing on the cake, a tart Lemon Glaze!!!
What is it with sunny days! Got a great dose of Vitamin D today after 5 days of rainy weather! It’s been so blaahhh and dreary so today the sun is shining and I am gearing to go….doing laundry, baking cakes, sitting outside, getting veggies out of my greenhouse, and picking berries to make this melt in your mouth Blueberry Zucchini Cake with Lemon Glaze.
This year I’ve had an abundance of Zucchini in my garden and I’m always looking for yummy ways to use it up. I freeze some for blustery winter days to make a batch of Double Chocolate Zucchini muffins or to throw in a pot of soup. Today I’m using it fresh from the garden in this deliciously moist Blueberry Zucchini Cake with Lemon Glaze. Super moist from the zucchini, pops of blueberries in every bite and the lemon glaze just makes it so much more decadent!
When I saw this recipe online, it had a ALOT of sugar and oil so I lightened them up considerably. I also switched out some of the white flour with some whole wheat flour. I topped it off with a litle Lemon Glaze instead of the thick icing in the original recipe and the result ~ AMAZINGLY DELICIOUS!
Blueberry Zucchini Cake with Lemon Glaze
- 1 large egg
- 1/3 cup liquid egg whites
- 1/2 cup coconut oil, melted
- 1/2 cup apple sauce, unsweetened
- 1 TBSP vanilla extract
- 1 1/2 cups white sugar
- 2 cups zucchini, shredded
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking power
- 1/4 tsp baking soda
- 2 cups blueberries, fresh or frozen
- 1 cup icing sugar
- 1 TBSP lemon juice
- 1 TBSP water
- 2 tsp lemon zest
Set oven to 350 degrees.
Grease a 9×13 pan.
Whisk eggs, egg whites, melted coconut oil, applesauce, vanilla extract and sugar until well blended. Stir in the zucchini until combined. Set aside.
In a small bowl, whisk the flours, salt, baking powder, baking soda. Add dry ingredients to the wet ingredients and mix lightly until just combined. Add blueberries and fold in gently.
Pour batter into 9×13 pan and bake for 45 – 50 minutes. Remove pan from oven and let cool.
To make the glaze, in a small bowl mix the icing sugar, lemon juice, water and lemon zest until combined and smooth. Using a spoon, lightly drizzle over cooled cake. ENJOY!!
NOTE: When you grate the zucchini, make sure you squeeze out the moisture with a paper towel. If you do not have coconut oil, just use vegetable oil. If using frozen blueberries, do not thaw. Add them frozen to the batter.
Loving this Life Living “Around the Bay” ~ DD
original recipe from: http://www.theviewfromgreatisland.com