Are you looking for an afternoon snack or something that your kids will talk to you this lemon blueberry zucchini snack cake is so moist and fluffy and something everyone would love
3 large eggs
1 cup vegetable oil
1 Tbsp vanilla extract
2 cups sugars
2 cups shredded zucchini
3 cups Better Batter gluten free all purpose flour
1 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 pint blueberries (
1 cup earth balance butter sticks
3 1/2 cups confectioners’ sugar
1 tsp lemon extract
juice of one lemon and zest
Set oven to 325F
Lightly grease and flour a 9×13 baking pan.
Beat the eggs, oil, vanilla and sugar until well blended. Fold in the 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 earth balance butter sticks into the bowl of a food processor and process until creamy. Add the sifted powdered sugar, one cup at a time, processing till smooth after each addition. After the second cup of sugar add in the lemon juice and zest and lemon extract . Scrape down the sides of the machine as necessary. Frost the cooled cake and store in the refrigerator.