Blueberry Zucchini Cake
A healthier blueberry cake? How about blueberry zucchini cake? Marie came out with the idea of baking the cake, with the help of Miles and I. It turned out to be tasty! My all-time favourite topping added a unique texture to it. The cake would have been better if it’s more moist. Happy baking!
Ingredients:
3 eggs, lightly beaten
1 cup vegetable oil
3 tsp vanilla extract
2 + 1/4 cup white sugar
2 cup shredded zucchini
3 cup all-purpose flour
1 tsp salt
1/4 tsp baking soda
1 tbsp ground cinnamon
2 cup fresh blueberries
Topping:
2/3 cup brown sugar
2 tbsp margarine
4 tbsp all-purpose flour
1 tsp ground cinnamon
Directions:
1. In a mixing bowl, mix together the eggs, vegetable oil, vanilla extract, and white sugar. Fold in the shredded zucchini.
2. In a separate bowl, combine all-purpose flour, salt, baking powder, and cinnamon.
3. Pour in the flour mixture gradually into the egg mixture. Fold in the blueberries.
4. Transfer batter into 2 round cake pans and 1 loaf pan.
5. Prepare topping by mixing all the ingredients with hands, to form crumbs. Sprinkle topping on the batter generously.
5. Bake in preheated oven at 350F for 50 minutes, or until cooked.
* Modified from Allrecipes.com
September 9th, 2009 at 7:54 am
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