Berry Zucchini Cake
Serves 12
10 mins prep
35 mins cook
45 mins total
Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries.
0 servings
Frosting:
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Preheat the oven to 350 degrees F.
Line your pan with parchment and spray with baking spray.
Place your zucchini in a clean cloth and squeeze out as much moisture as possible. Transfer to a large bowl. Add eggs, honey, and vanilla and whisk to combine.
In a separate bowl, combine flours, baking soda, and salt and whisk lightly with a fork.
Add to wet ingredients and stir to combine.
Fold flour coated berries into your batter and transfer to the prepared pan.
Bake for 28-35 minutes until tester comes out clean. Let cool briefly in pan and finish cooling completely on a rack before frosting.
To make the frosting – Beat together the butter, powdered sugar, and vanilla with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with a few more berries.
Enjoy!
