• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoon 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)  I actually bought extra just for the top.

Lemon Buttercream Frosting

• 1 cup butter, room temperature
• 3 1/2 cups confectioners' sugar
• 1 lemon, juiced and zest of (about 2 Tablespoons)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat oven to 350 degrees F.  Prepare two 8-inch round cake pans.
2. Grate a large zucchini (or two small zucchini) and place in a clean dish towel.  Squeeze until most of the liquid comes out.  You will want to have 2 total cups of shredded zucchini after it has been drained  (drain it well or you will have a mess).  Set aside.
3. In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar.  Fold in the zucchini.
4. Slowly add in the flour, salt, baking powder, and baking soda.  Gently fold in the blueberries. Divide the batter evenly between prepared cake pans.
5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean.  Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Lemon Buttercream Frosting