Lemon Blueberry Zucchini Cake | Recipe Cloud App

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
• 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