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BLUEBERRY ZUCCHINI POKE CAKE

Catalina Castravet
  • 70 minutes
  • Serves 16

INGREDIENTS

3

eggs (lightly beaten)

1 cup

olive oil

1 tbsp

vanilla extract

1 cup

white granulated sugar (*)

2 cups

finely shredded and drained zucchini

zest from one lemon

juice from one lemon

3 cups

all-purpose flour

1 tsp

salt

2 tsp

baking powder

1 pint

fresh blueberries (save about 10-12 for garnish)

14 oz

sweetened condensed milk

1 1/2 cups

white chocolate chips

1

cream cheese block (room temperature)

1 cup

2 sticks/226 grams unsalted butter, room temperature

1 tsp

vanilla extract

1/2 tsp

salt

4 cups

powdered sugar (more if needed to thicken)

1 tbsp

lemon juice

1 tbsp

lemon zest