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RECIPE: Blueberry Zucchini Cake

Our veggie patch is exploding with zucchini’s, so I had to find some new recipes fast!  This cake is moist and the zucchini undetectable to both Miss 11 and hubby, that made my heart sing!  I made this cake in a rectangle tin and cut it up into portions and froze for an easy lunch box treat.  If you need a recipe to use up your zucchinis or just want a new treat recipe then give this one a try.

lunchbox treats

RECIPE: Blueberry Zucchini Cake

Ingredients:

  • 3 eggs, lightly beaten
  • 1 cup oil of your choice, I used extra virgin olive oil
  • 3 teaspoons Vanilla extract
  • 2 cups of sugar
  • 2 cups grated and drained zucchini, you can peel if you wish to hide the green
  • 3 cups plain flour
  • 1 teaspoon salt
  • 1/4 teaspoon bi-carb soda
  • 1 teaspoon baking powder
  • 1 punnet of blueberries, washed

Method:

  1. Preheat oven to 175C and grease a lamington pan.
  2. Squeeze the moisture out of the zucchini and set aside.
  3. In a large bowl, beat the eggs, oil, vanilla and sugar together.  Fold in the zucchini.
  4. Slowly add in the flour, salt, baking powder and baking soda.  Gently fold in the blueberries and pour the batter into your prepared lamington pan.
  5. Bake for 30-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
  6. Cool for 20 minutes in the pan and then turn out onto a wire rack.
  7. Sprinkle with icing sugar and serve or cut into portions and freeze.

Happy Baking!

Natalie

 

 

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