blueberry zucchini cake

Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I finally got around to posting this! YAY!

Marnee-eating-cake-gif

This recipe was inspired by and adapted from the original recipe by Amanda Rettke at IAmBaker.net

Go THERE for the recipe and come back here to see the ingredient changes I made!

blueberry zucchini cake

Now that you have the general idea of the recipe I used.. here are the alterations I made:

  • I used a 50/50 mix of All Purpose flour and whole wheat flour.
    The original recipe calls for AP (all purpose) flour, but I like to use whole wheat flour. When you use whole wheat, or white whole wheat flours, you’re getting the benefits of key nutrients, including vitamins, minerals, healthy fats, protein, and fiber that are otherwise removed in AP flour. BUYER BEWARE! Some flour and bread manufacturers “enrich” their bread by adding extra vitamins back in… But it’s still better to eat whole grains. Whole wheat flour can also drastically change the density and texture of your baked goods, so its good to go with a 50/50 mix if you’re just starting to make the switch to whole wheat.

For more information about baking with whole grains, check out some expert tips from the Oldways Whole Grains Council

  • 1/2 cup white sugar
    1 cup sugar free maple syrup 
    The original recipe calls for 2 1/4 cups of white sugar; sorry. That’s a hard pass. I used up what little I had leftover from making hummingbird food and substituted the rest for sugar free maple syrup that I had on hand. Any time a recipe calls for any amount of white sugar, I automatically swap it for something else; depending on what I’m making, I’ll use coconut sugar, pure maple syrup or honey, and rarely (depending on who the treats are for) sugar free maple syrup. I try my best to stay away from processed sugar. Read more from Right as Rain by University of Washington Medicine
  • 1/2 cup white chocolate chips
    because YUM

and finally… the frosting!

Lemon Cream Cheese Frosting

small batch of lemon cream cheese frosting for when you don't need to be swimming in it.

Course Dessert
Keyword cake, cream cheese frosting, dessert, frosting
Prep Time 5 minutes
Total Time 5 minutes
Servings 8

Ingredients

  • 5 oz cream cheese room temperature
  • 3 T unsalted butter room temperature
  • 1.5 cups confectioners sugar
  • 1 splash vanilla extract
  • 1 lemon zested and juiced
  • cinnamon optional; to taste

Instructions

  1. with an electric mixer, beat together the cream cheese, butter and confectioners sugar until smooth and then add the remaining ingredients until combined. 

  2. frost your cake!

that’s all for now, folks. Now get to baking!

in love and good health–
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