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Combine both wet and dry ingredients for blueberry zucchini cake dessert

by Kathy Hamman Miller

Preheat oven to 350 degrees

For Cake:

Combine wet ingredients: 
2 cups finely shredded lightly drained zucchini 
3 large eggs
1 cup Vegetables oil
1 tablespoon vanilla 
2 tablespoons frozen orange juice concentrate 
1 cup white sugar

1 cup packed brown sugar

Combine dry ingredients:
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder 
1 teaspoon cinnamon 
1/4 teaspoon nutmeg
1 pint fresh blueberries

Kathy Hamman Miller

Mix together and put into a greased cake pan.  Bake at 350 for 50 to 55 minutes or until toothpick inserted comes out clean. Cool down and frost.

For the frosting:
8 ounces of cream cheese room temp
1/2 cup butter 
1/2 teaspoon vanilla extract
2 teaspoons frozen orange juice concentrate 
4 cups confectioner’s sugar

Beat the cream cheese and butter with hand mixer until creamy. About 1 minute. Add the vanilla and orange juice, mixing until incorporated. Add confectioner’s sugar 1/2 at a time, beating until light and fluffy. Frost the cooled down cake and enjoy!

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