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Lemon Blueberry Zucchini Cake
Ingredients
- CAKE
- 2 cups finely shredded and lightly drained zucchini
- 3 eggs, lightly beaten, room temperature
- 1 cup (224g) vegetable oil
- 3 tsp. vanilla extract
- 2 1/4 cups (450g) white sugar
- 3 cups (375g) all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pint fresh blueberries, you can reserve a few for garnish if so desired
- LEMON BUTTERCREAM:
- 1 cup (226g) butter, room temperature
- 3 1/2 cup confectioners' sugar
- juice of one lemon
- zest of one lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
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