Thick, Rich & Creamy: This Blueberry Zucchini Cake Is Amazing!
INGREDIENTS
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3 eggs, lightly beaten
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1 cup vegetable oil
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3 teaspoons vanilla extract
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2 1/4 cups white sugar
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2 cups finely shredded and drained zucchini
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3 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1 pint fresh blueberries
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Lemon Buttercream
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1 cup butter, room temperature
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3 1/2 cups confectioners’ sugar
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1 lemon, juice and zest of (about 2 tablespoons)
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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