Breakfast and brunch · Uncategorized

Share your zucchini! Blueberry-zucchini cake with lemon-cream cheese frosting

Zucchini. Every year, everyone plants it in their gardens, and they water and feed and weed around the plants. Then the plants produce and produce and then produce some more, and what do we all do?

 

 

We complain about having too much zucchini.

Then we try our best to find folks to share our zucchini with, and search for recipes to help us find creative new ways to use up the zucchini. It’s sort of a Southern tradition.

I found a great place to find some of those recipes: a lovely blog chock-full of recipes! It’s called On My Plate, and you can find it by clicking here.

I love all the unique recipes there, and when I looked for a way to help you guys use more zucchini, I knew I had to check out Fran’s blog.

I changed it very little, simply leaving out the ground cloves. I preferred it without it, though I do like cloves. I just can’t bring myself to use them outside of cold weather.

 

Joe and me on the set during In The Kitchen on KLTV

 

Here’s the video of Joe Terrell and me making this recipe on In The Kitchen with Mama Steph. It was fun!

 

 

Here’s the recipe:

 

Blueberry Zucchini Bread

(Adapted from recipe by Fran at On My Plate)

3 eggs

1 cup oil  (I used canola; try light olive oil, or even apple sauce)

2 cups sugar  (cut back a little, if you prefer)

2 cups grated zucchini

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

1 cup blueberries

Beat eggs until foamy.

Add oil, sugar, zucchini, and vanilla.

Sift dry ingredients together and gradually add to egg mixture.

Sprinkle blueberries lightly with flour. Fold blueberries into batter.

Distribute between two loaf pans or one bundt pan. (Bundt will probably need to cook an extra 15 minutes or so)

Bake at 350 degrees F for 1 hour to an hour and fifteen minutes.

When cooled, drizzle with this icing, if you’d like.

Icing:

3 tablespoons butter, softened

3 ounces cream cheese, softened

2 cups powdered sugar

dash salt

juice of 1 lemon (may need just a bit more, or add a bit of milk)

Beat butter and cream cheese till smooth.

Add powdered sugar, salt and enough lemon juice to make a spreadable consistency.

Pour over cooled cake and serve.

I hope you enjoy this recipe.  Come visit my Facebook page and share your own favorite recipe using zucchini or anything else you’re enjoying cooking lately!

Join Mama Steph on Facebook by clicking here.

Copyright 2012 Stephanie Hill-Frazier. All rights reserved.

 

 

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