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Blueberry Lemon Zucchini Cake

Blueberry Lemon Zucchini Cake

Submitted by Bev Taylor
Print Recipe

Ingredients
  

  • 3 eggs beaten
  • 1 cup oil or 1/2 cup applesauce & 1/2 cup soft butter
  • 1 tsp. vanilla
  • 2 cups sugar
  • 2 cups zucchini finely shredded
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. lemon zest
  • 3 Tbsp. lemon juice
  • 1 pint blueberries dust w/flour
  • Lemon Buttercream Icing:
  • 1/2 cup butter softened
  • Juice from 1 whole lemon
  • 2 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees. Spray/grease and flour 9x13 baking dish. Beat eggs, oil, and vanilla. In another bowl, mix dry ingredients. Combine bowls. Fold in zucchini, lemon zest, and blueberries. Bake for 50-60 minutes. Cool. Mix ingredients for icing. Frost cake.