Blackberry Lemon Zucchini Cake

For this month’s secret recipe club assignment I was assigned the blog Cook with Sara.  I had a really tough time chosing which recipe to make as she has so many to choose from until a friend showed up with a giant zucchini…

I searched Sara’s index of recipes for a zucchini dessert and came across a Lemon Blueberry zucchini Cake.  My kiddos had just finished up the last of the blueberries for a snack so I decided to use blackberries instead.  I also strayed a little bit from Sara’s recipe by using melted butter in place of the oil (I was all out of vegetable oil) and I also left the peel on the zucchini as I like the colour and wanted it to be recognizable in the cake.  

The cake is topped with a delicious cream cheese frosting and I look forward to enjoying a piece with a cup of tea. 

If you’re interested in the SRC you can check out the website for all the yummy details!  My group was hosted this month by Tina (Mom’s Crazy Cooking)

Lemon Blueberry Zucchini Cake

•  3 cups shredded zucchini
• 1 1/2 cups sugar
• 2 eggs
• 1 cup melted butter
• 1 tsp lemon extract (optional)
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• zest of 1 lemon
• 2 cups blackberries

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 3 tbsp butter
• 2 cups powdered sugar
• 1 tsp lemon extract

Preheat the oven to 350 degrees.  Grease a bundt pan with non stick pray and set aside.

In a large bowl beat together the melted butter with the sugar, eggs, lemon zest and zucchini.  Add in the lemon extract and make sure everything is well mixed.

Mix together the dry ingredients and add them to the wet ingredients.  Mix until everything is well incorporated.  Carefully fold in the blackberries and pour into the prepared pan.

Bake 60-75 minutes or until a  pick inserted into the middle comes out clean.

Remove from the oven and let cool for 5 minutes.  Give the pan a few good taps on the counter to help loosen the cake.  Continue to cool for another 10 minutes before inverting onto a serving plate to cool completely.

To make frosting:  beat butter and cream cheese until smooth.  Add the sugar and lemon extract. 

Top cake with frosting and store uneaten cake in the fridge.

check out what the other members whipped up this month! 

  Enjoy!