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blueberry zucchini cake with lemon buttercream
Ingredients
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 3 teaspoons vanilla extract
- 2 1/4 cups white sugar
- 2 cups finely shredded and drained zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
- Lemon Buttercream
- 1 cup butter, room temperature
- 3 1/2 cups confectioners\' sugar
- 1 lemon, juice and zest of (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
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