Blueberry Zucchini Cake with Lemon Glaze

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

  • Servings: 12
  • Difficulty: Easy
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A “Lightened Up” cake studded with wild Newfoundland Blueberries and super moist from the grated zucchini topped off with a tart Lemon Glaze!

INGREDIENTS:

  • 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

Lemon Glaze

  • 1 cup icing sugar
  • 1 TBSP lemon juice
  • 1 TBSP water
  • 2 tsp lemon zest

PREPARATION:

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.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

original recipe from: http://www.theviewfromgreatisland.com

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Triple Thrill

A quick and easy freezer dessert that you can whip up in a couple of minutes…only 4 ingredients!  No baking required!  Super simple and simply delicious!

Can you believe this is the last long weekend of summer? Pretty depressing but I must say, summer has been awesome!  Lots of visiting with family and friends, lots of days sitting on the patio with a cold beverage in hand enjoying the sun and the view reading a book, lots of time spend boating and fishing in Trinity Bay!  Life is good 🙂 and I really do love the Fall in Newfoundland.

As we embark on our Labor Day Long Weekend, here is a little dessert to throw in the freezer!  Super simple to put together with 4 ingredients, makes a 9 x 13 pan so it serves many, and it is darn tasty! Make it today and it will be ready for your big BBQ with family and friends.

If you can’t find Crispy Crunch bars, use Willow Crisps. If you can’t find Breaktime cookies, use a box of cheap chocolate chip cookies (they work best in this dessert)

Triple Thrill

“A 4 ingredient dessert that is easy to make, throw it in the freezer and your dessert is ready! “

Ingredients:

  • 2 pkgs of Breaktime chocolate chip cookies
  • 1 cup fresh milk
  • 1 large tub of Cool Whip
  • 3 Crispy Crunch bars or 1 box of Willow Crisps Bars

Preparation:

Put chocolate bars into a ziploc baggie and beat with a rolling pin or meat tenderizer to make small pieces.  Set aside.

Pour milk into a bowl. Dip chocolate chip cookies into milk for a couple of seconds and then lay cookies in the bottom of your 9 x 13 pan. Carefully layer half of the Cool Whip on top of the cookies.  Layer half the chocolate bar pieces over the Cool Whip.  Repeat layers ~ cookies, Cool Whip, chocolate bar pieces.  Cover dessert and put in the freezer. Serve frozen.  Enjoy 🙂

NOTES:  Remove your dessert from the freezer about 10 minutes to sit at room temperature…makes cutting into squares so much easier!  

http://www.aroundthebaywithdd.com

recipe from http://www.downhome.com (Downhome Magazine)

Loving this Life Living “Around the Bay” ~ DD

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