Blueberry Zucchini Cake with Lemon Buttercream

Trinity UCC, Leesport

3 eggs, slightly beaten

1 c. vegetable oil

3 tsp. vanilla

2 1/4 c. sugar

2 c. finely shredded and drained zucchini

3 c. flour

1 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1 pint fresh blueberries

Preheat oven to 350′.  Prepare two 8″ round cake pans.  Grate 1 large zucchini (or two small ) and place into a clean dish towel.  Squeeze until most of the liquid comes out.  You will want to have 2 cups of shredded zucchini after it has been drained.  Set aside.   In a large bowl, using a hand mixer, beat together the eggs, oil, vanilla & sugar.  Fold in the zucchini.  Slowly add in the flour, salt, baking powered & baking soda.  Gently fold in the blueberries.  Divide batter evenly between the two pans.  Bake for 35-40 minutes or until knife comes out clean.  Cool 20 minutes.

Lemon Buttercream

1 c. butter, room temp

3 1/2 c. confectioner’s sugar

1 lemon, juice & zest (about 2 Tbs.)

1/8 tsp salt

Combine butter, sugar, & salt & beat well.  Add lemon juice & vanilla 7 continue to beat for 3-5 minutes until creamy.  fold in zest.