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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Pesto Baked Spaghetti

A quick and easy Pesto Baked Spaghetti that is super flavorful with the added pesto!  No layers to fuss with like a lasagna, comes together quickly and so delicious!  Makes a 9×13 pan.

My favorite thing about the Fall in Newfoundland is that I get to make all my favorite fall weather foods like chili, soups, stews and of course CASSEROLES! With everyone back on a schedule and kids back in school, this Pesto Baked Spaghetti is perfect for our cooler evenings!   I, personally, love casseroles! What’s not to love….it’s usually saucy, has cheese and a whole pan feeds plenty and there is usually leftovers 🙂

This Pesto Baked Spaghetti will become a “FAMILY FAVORITE”!  Just don’t tell the kids it has “Pesto” in it and wait for the rave reviews!

We LOVE pasta and I’ve had many baked spaghettis so I was pleasantly surprised by how delicious this casserole tasted!  It was super flavorful with the added pesto in the cheese mixture and with the spaghetti sauce and melted cheese on top, it’s a winning combination.  I added ground turkey to my spaghetti sauce so that there was more protein per serving. Served with some garlic bread and a light salad, you have a complete meal.

This would be a great “Make and Take” casserole for a potluck plus you can make it ahead and store in the refrigerator until ready to bake.  Take the leftovers for lunch ~ it reheats beautifully in the microwave. It also freezes really well.

Pesto Baked Spaghetti

  • Servings: 9 x 13 pan
  • Difficulty: Easy
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“A simply delicious casserole with a hint of pesto, ground turkey , your favorite marinara sauce and plenty of cheese!”

Ingredients:

  • 1 pkg (375 g) spaghetti
  • 1/2 cup spaghetti water
  • 2 cups cottage cheese
  • 1/2 cup grated mozzella cheese
  • 1/2 cup grated parmesan cheese
  • 1/3 cup pesto
  • salt and pepper to taste
  • 2 – 3 cups spaghetti sauce (homemade or store bought)
  • OPTIONAL – 1 lb of ground chicken, turkey or beef, cooked and drained)
  • 1 cup grated mozzerella cheese for sprinkling on top
  • garnish with fresh basil

Preparation:

Assemble all your ingredients as this comes together really quickly once the spaghetti is cooked.

If using ground meat, cook, drain the grease and stir into the spaghetti sauce and set aside.

In mixing bowl, add cottage cheese, 1/2 cup mozzarella cheese, parmesan cheese, pesto, salt and pepper.  Mix well until combined.

Cook spaghetti according to package directions. Save 1/2 cup spaghetti water then drain spaghetti and return to pot.

To pot of hot spaghetti, add the pesto cheese mixture and stir well to combine.  If dry, add a bit of the reserved spaghetti water.  Pour spaghetti mixture into a greased 9×13 pan.  Spread evenly.  Pour spaghetti sauce on top and spread evenly.  Sprinkle on 1 cup mozzerella cheese.

Bake 30 – 40 minutes in a 350 degree oven until hot and bubbly.  Remove from oven and let sit to set up for about 15 minutes then sprinkle with chopped basil.  Slice and serve with some garlic bread and a salad.  Enjoy 🙂

NOTES:  I used whole wheat spaghetti but you can use white. If you wanted it a bit spicier, add a couple of hot italian sausages (removed from casings) and cook it with the ground meat.   

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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