Zucchini Desserts: Brownies & Blueberry Zucchini Cake

July 14, 2016

Summertime means everyone’s gardens are starting to sprout delicious fresh fruits and vegetables. I usually end up with a lot more zucchini than I need, or my kids want, but I’ve found the best way to hide it is to bake it into a treat! It’s perfect for using up the fresh vegetables and also a great way to sneak in a little green vegetable and fruit into your children’s diet. Check out our Blueberry Zucchini Cake and Zucchini Brownie recipes below.

Blueberry Zucchini Cake with Lemon Buttercream

Cake Ingredients:

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 tsp vanilla extract
• 2 1/4 cups white sugar
• 2 cups finely shredded and drained zucchini
• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 pint fresh blueberries (you can reserve a few for garnish if you choose)

Lemon Buttercream Ingredients:

• 1 cup butter, room temperature
• 3 1/2 cups confectioners sugar
• 1 lemon, juice and zest
• 1 tsp vanilla extract
• 1/8 tsp salt

Cake Directions:

1. Grate a large zucchini (or two small) and place in a clean dishtowel. Squeeze until most of the liquid comes out. You will want to have a a total of 2 cups grated, after it has been drained. Set aside.
2. In a large bowl beat together the eggs, oil, vanilla and sugar.
3. Fold in zucchini.
4. Slowly add in the flour, salt, baking soda, and baking powder.
5. Gently fold in blueberries.
6. Divide batter evenly into two 8 or 9 inch prepared round pans.
7. Bake 35-40 minutes or until toothpick or knife comes out clean.
8. Cool completely.

Lemon Buttercream Directions:

1. Combine butter, sugar and salt and beat until well combined.
2. Add lemon juice and vanilla and continue to beat for another 3 to 5 minutes or until creamy.
3. Fold in zest.
4. Frost and ENJOY.

If you don’t like blueberries try some fresh raspberries instead!

Zucchini Brownies

Brownie Ingredients:

• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 2 cups shredded zucchini (1 large or 2 small zucchinis)
• 1/2 cup chopped walnuts, optional

Frosting Ingredients:

1/4 cup butter or margarine, melted
• 3 tbsp cocoa powder
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tbsp vanilla extract
• Pinch of salt

Brownie Directions:

1. Preheat your oven to 350°F. Lightly grease and flower a 9×13″ pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
3. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.
4. Fold in the zucchini and walnuts.
5. Spread evenly into the prepared pan.
6. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Frosting Directions:

1. Mix together the cocoa and butter; set aside to cool.
2. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla.
3. Stir in the cocoa mixture.
4. Spread over cooled brownies.
5. Chill to semi-set.

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