Recipe Update: Blueberry Zucchini Cake with Lemon Buttercream Frosting

My friend Janis was making this recipe last evening and called me with trouble. Her batter was much too thick.  When I made this cake I used freshly grated zucchini and did not need to drain juice off.  Janis used frozen zucchini and she drained and pressed out the juice and her batter was too thick.

This cake batter is very thick until you add in the fresh zucchini.  The moisture in the zucchini  loosens up the batter until its density resembles a light muffin batter. This consistency produces an excellent cake.

I updated the recipe to note that if you drain the juice off of  frozen zucchini, reserve the juice.  Should your batter be too thick when you have completed all of the recipes steps, add juice back in, in small amounts, until you reach the desired consistency.

This morning, in Minnesota, is absolutely gorgeous. The sunrise was pink, orange and beautiful!  I hope everyone every where gets outside to enjoy this day.

God bless you all!  Have a safe and happy Sunday!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s