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Blueberry Zucchini Cake with Lemon Buttercream
Ingredients
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 ¼ cups white sugar
  • 2 cups finely shredded and drained zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries (you can reserve a few for garnish if so desired)
  • subheading: Lemon Buttercream:
  • 1 cup butter, room temperature
  • 3 ½ cups confectioners' sugar
  • 1 lemon, juice and zest of (about 2 tablespoons)
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
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