Friday, September 4, 2015

Garden Huckleberry Zucchini Cake with Lemon Buttercream

Thanks to Bonni who picks up at Whole Foods Wexford! Those huckleberries stump some of us, myself included, so delicious sounding recipes like this are welcome. Bonni says, "I made this recipe with zucchini and garden huckleberries from last weeks share. I hope other folks like this as well as we did."

3 eggs, lighten beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon soda
1 pint garden huckleberries

Lemon buttercream
1 cup butter, room temperature
3 1/2 cup confectioners' sugar
1 lemon, juice and zest
1 teaspoon vanilla extract
1/8 teaspoon salt

  • Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans
  • Grate large zucchini and place in clean dish towel. Squeeze until most of the liquid comes out. You want 2 total cups of grated zucchini after draining. Set aside.
  • In mixing bowel beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.
  • slowly add flour, salt, powder, and soda.Gently fold in garden huckleberries.
  • Divide batter evenly between prepared (greased and floured) cake pans.
  • Bake between 35 and 40 minutes in the preheated oven or until a toothpick comes out clean. 
  • Cool 20 minutes in pans then turn out onto wire racks to cool completely.
Lemon buttercream
Combine butter, sugar, and salt and beat till well combined. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy. Fold in zest.

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