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Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

Yes, you read it right: zucchini in a dessert. Since I just got fresh blueberries from the produce market in Ventimiglia, I just had to try. And I couldn't be more pleased with the result! The cake comes out incredibly moist, with a good balance between the tartness of the blueberries and the sweetness of the frosting. 


CAKE
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups sugar
2 cups shredded zucchini (1 medium-sized zucchini)
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda 

 2 cups blueberries (tossed in 1 tbsp flour)

FROSTING
1/2 cup butter, unsalted, at room temperature
11 oz. (300 grams) of cream cheese
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups confectioner's sugar


Set oven to 350F (or 180°C).
Lightly grease and flour a 9x13 baking pan (or 2 round 9-inch pans like I did).
Beat the eggs, oil, vanilla and sugar until well blended. Fold in the shredded zucchini.
Whisk the flour, salt, baking powder, and baking soda to combine. Slowly add it to the wet mixture, mixing just enough to blend.
Fold in the blueberries, and pour the batter into the prepared pan. Bake for about 50 minutes, just until the top is turning golden and a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
To make the frosting, put the softened butter and the cream cheese into the bowl of a food processor and beat until creamy. Add the confectioner's sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice. Scrape down the sides of the machine as necessary. Adjust the texture by adding a little more lemon or a little more sugar.
Frost the cooled cake and store in the refrigerator.




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