Blueberry Zucchini Cake Recipe
Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 tsp vanilla extract
• 2-1/4 cups white sugar
• 2 cups finely shredded and dried zucchini
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 pint fresh blueberries

Instructions

1. Preheat oven to 350 degrees and prepare two 8-inch round cake pans
2. Grate a large zucchini {or two small zucchini} and place in a clean dish towel. Squeeze until most of the liquid come sour. You will want to have two total cups of shredded zucchini after it has been drained. Set aside
3. Beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini
4. Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in blueberries. Divide batter evenly between prepared cake pans
5. Bake 35-40 minutes, or until the cake springs back when pressed on lightly
6. Cool 20 minutes in pans, then turn out onto wire racks to cool completely

Lemon Buttercream
Ingredients

• 1 cup butter, room temperature
• 3-1/2 cups confectioners’ sugar
• 2 lemon, juice and zest of {a little more or less, make it to your taste and desired consistency}
• 1 tsp vanilla extract
• 1/8 tsp salt

Instruction

1. Combine butter, sugar and salt and beat until well combined
2. Add lemon juice and vanilla and continue to beat for an additional 3 to 5 minutes, or unlit creamy
3. Fold in zest
4. If you are pipping the buttercream, leave out the zest!

Recipe adapted from i am baker

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