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BLUEBERRY ZUCCHINI CAKE

You won't taste the zucchini, it just makes the cake moist and adds nutrition!
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Prep Time 10 minutes
Cook Time 40 minutes
drain time 30 minutes
Course Brunch, Dessert
Servings 12

Ingredients
  

  • 3 eggs
  • 1 cup vegetable oil
  • 3 tsp vanilla
  • 2 cups Splenda {or sugar}
  • 1/2 cup sugar {optional and eliminate if not using Splenda}
  • 2 cups shredded zucchini salted and drained on paper towels
  • 3 cups Pamela’s gluten free baking mix
  • 1 pint blueberries

Instructions
 

  • Spread grated zucchini out on paper towels and sprinkle with salt. Let sit 30 minutes to drain. Rinse and pat dry
  • Preheat oven to 350. Lightly grease and flour bundt pan.
  • Combine eggs, oil, vanilla and Splenda in a large mixing bowl and beat to combine.
  • Fold in zucchini. Add baking mix and beat to combine.
  • Taste. Add sugar to taste.
  • If mixture seems dry add up to 1/4 cup more oil.
  • When batter is right, gently fold in blueberries. Pour into prepared pan.
  • Bake for 35-40 minutes until done, testing every 5 minutes starting at 30 minutes baking time.
  • Set cake in pan on a wire rack to cool for 30 minutes. Turn cake out onto a plate.