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Blueberry Zucchini Snack Cake With Lemon Buttercream | The View From Great Island
Ingredients
- 3 large eggs
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pint blueberries (tossed in 1 tsp flour)
- 1 cup butter, (2 sticks, 8 ounces) at room temperature
- 4 cups confectioners' sugar
- juice of one lemon
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