Lemon Zucchini Tea Cake
a little sweet, a little tart, a little dense a lot delicious
Equipment
- 9 inch cake pan
Ingredients
cake
- ¾ cup oil can you use applesauce or coconut oil
- 1¾ cup shredded zucchini drained
- 1¾ cup all-purpose flour
- 2 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon kosher salt
- 3 x-large eggs
- 1¼ cups sugar
- 2 teaspoon finely grated lemon zest from 1 lemon
- ¼ cup freshly squeezed lemon juice use the same lemon you zested
- 1 teaspoon vanilla extract
- handful of fresh blueberries
cream cheese frosting
- 1 8 ounce box cream cheese softened
- ¼ cup butter softened
- 1 teaspoon good vanilla extract
- 1 16 ounce box confectioners sugar roughly 4 cups - I buy mine in a large bag
Instructions
cake
- In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
- Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries
cream cheese frosting
- In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
- spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!