Lemon Blueberry Zucchini Cake
This quick and easy Lemon Blueberry Zucchini Cake is made from scratch, super delicious and sure to please your pickiest eaters.
- 3 large eggs
- 1 c. canola oil
- 1 Tbsp Say Grace Vanilla Extract
- 2 c. sugar
- 2 c. shredded zucchini
- 3 c. all purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1 pint blueberries tossed in 1 tsp flour
Preheat oven to 350
Spray a 9x13 baking pan with Baker's Joy.
In a large bowl, beat the eggs, oil, vanilla and sugar until well blended and then stir in the zucchini.
In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add the wet mixture to the dry and combine well
Stir in the blueberries, and pour the batter into the pan. Bake for about 50-55 minutes or until toothpick come out clean. Cool.
Using a hand mixer, mix softened butter until creamy. Add the vanilla and combine. Add the powdered sugar a little at a time; mixing well. Add in the lemon juice.
Frost the cooled cake and store in the refrigerator.