Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I got recipe from Real Mom's Kitchen....I took it to a party and it was a big hit!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional, which I used)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (I only used 1 1/2 cups)

Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

3 Tbsp soft butter
3 oz soft cream cheese
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Enjoy!

Zucchini Bread

Zucchini Bread

Makes 2 loaves

3 eggs
1 cup canola oil
1 cup sugar
1 cup brown sugar
2 cup grated peeled zucchini
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp soda
1 tsp cinnamon
1 tsp. nutmeg
1/4 tsp. baking powder

Beat eggs until foamy, add oil, sugar, zucchini, and vanilla; sift in dry ingredients. Bake one hour at 350 degrees.

Black Bean Zucchini Quesadillas

Black Bean Zucchini Quesadillas

Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted. (One of my friends made these and added Chicken, she said it was a big hit!)
Yield 4 quesadillas
Time 15 minutes

Ingredients
2 pounds zucchini, grated
1½ t salt
30 oz or canned black beans, drained
12 oz Monterey Jack, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch tortilla
olive oil

Directions
Toss zucchini with salt in the colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

To Cook 1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden. We grilled ours! Yummy!
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden.