Ingredients
  • Ingredients:
  • ¾ cup (6 fl. oz./180 ml) vegetable oil, plus more for greasing
  • 1¾ cups (8¾ oz./275 g) shredded zucchini (from about ¾ lb./375 g zucchini)
  • 1¾ cups (9 oz./280 g) all-purpose flour
  • 2 tsp. baking soda
  • ¼ tsp. baking powder
  • 1 tsp. kosher salt
  • 3 eggs
  • 1¼ cups (10 oz./315 g) sugar
  • 2 tsp. finely grated lemon zest
  • ¼ cup (2 fl. oz./60 ml) fresh lemon juice
  • 1 tsp. vanilla extract
  • hazelnuts roasted, then roughly chopped
  • Cream Cheese Frosting:
  • 1 pkg. (8 oz.) cream cheese,softened
  • ¼ cup butter, softened
  • 1 tsp. vanilla
  • 1 pkg. (16 oz.) powdered sugar (about 4 cups)
Instructions
  1. Directions:
  2. Preheat oven to 275˚F. Grease the inside of a cake pan. Chop ½ cup of hazelnuts. Place them on a baking sheet in a single layer. Slide sheet pan in the oven and let them roast for 7-10 minutes. Set hazelnuts aside to cool and then roughly chop them on cutting board.
  3. Raise oven temperature to 350˚F
  4. Place the zucchini on a kitchen towel and gently squeeze out the excess moisture. Set aside.
  5. Over a sheet of waxed paper, sift together the flour, baking soda, baking powder and salt. Set aside.
  6. Using a hand mixer or stand mixer, combine the eggs and sugar and beat on medium-high speed until light in color, about 2 minutes. Add the ¾ cup (6 fl. oz./180 ml) oil, the lemon zest, lemon juice and vanilla and beat until well blended, 1 to 2 minutes. Add the zucchini and beat until combined, about 1 minute. Add the flour mixture and beat until just combined, about 1 minute; do not overmix.
  7. Pour the batter into the prepared cake pan. Place cake pan in oven and set timer for 45 minutes or until a wooden stick inserted in middle of cake comes out clean. Let cake cool, loosen edges of cake from pan with a knife, and then invert the cake onto a wire rack. Once cool, spread cream cheese frosting on top and add blueberries. Serves 8 to 10.
  8. Cream Cheese:
  9. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Add sugar gradually, beating together each addition until blended.
Recipe by Thyme at http://thymefoodblog.com/2016/08/lemon-zucchini-teatime-cake.html