Teeny McMunn: My Recipe Box
Blueberry Zucchini Cake with Lemon Buttercream
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)
1 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
2. Grate a large...
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