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
A “Lightened Up” cake studded with wild Newfoundland Blueberries and super moist from the grated zucchini topped off with a tart 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
Made with peanut butter, coconut oil, honey, cocoa and roasted almonds ~ all healthy ingredients that make a really tasty TREAT!! Make in 5 minutes!!
The Holidays are here and that means lots of overeating and overindulging so haul out your stretchy pants so you’re comfy!
Don’t let the list of healthy ingredients fool you either, these chocolates are still a treat! I usually have one in the morning, while having my cup of tea, sitting by my Christmas tree! Don’t you just love Christmas!
These From your Lips to your Hips Chocolates will be one of the easiest things you’ve made this holiday season! Only 6 ingredients and once all your ingredients are prepped, it takes all of 5 minutes to whip them up and put them in the refrigerator!!! Probably less than 5 minutes! The hard part will be waiting for them to harden up ~ overnight 🙂 Just hide them away in the back of your refrigerator and forget about them until the next day! Like that would happen!!!
Just warning you now! One bite won’t be enough!! Not too sweet, super creamy, crunchy, with that little bit of salt to set off all the chocolate and peanut butter ~ HEAVENLY!!
From your Lips to your Hips Chocolates
These Chocolates are made with all healthier ingredients! Chocolatey and peanut buttery ~ they are decadent, creamy, crunchy, salty ~ WOW!!!
- 6 TBSP Peanut Butter
- 3 TBSP Coconut Oil, melted
- 3 TBSP Honey
- 2 TBSP unsweetened cocoa
- 1/2 tsp vanilla extract
- 1/2 cup whole roasted almonds, coarsely chopped
- ground sea salt (optional)
Line a mini cupcake pan with mini cupcake liners. Set aside
In a medium sized bowl, add all the ingredients, except the chopped almonds. Stir until all the ingredients are mixed together into a smooth chocolatey goodness. Stir in the almonds.
Using a small ice cream scoop or 2 teaspoons, spoon the mixture into the cupcake liners. Tap the cupcake tin on the counter to help settle the chocolates into the cupcake liners. Add a pinch of sea salt to the top of each chocolate (optional).
Now comes the hard part, put pans in the refrigerator and let set overnight!! Once completely hardened, remove from cupcake pan. Keep these in the refrigerator until ready to eat. Will keep in the refrigerator for weeks but believe me, they won’t last that long!!! Enjoy!
NOTE: Keep them in the refrigerator until you are ready to eat them as they will soften up at room temperature. Easy to make a double batch ~ double all the ingredients 🙂 You could also use almond butter instead of the peanut butter.
Loving this Life Living “Around the Bay” ~ DD