Blueberry Zucchini Cake

INGREDIENTS

• 3 eggs (room temperature)

• 1 cup vegetable oil

• 3 tsp. vanilla extract

• 2 1/4 cups sugar

• 2 cups grated and lightly drained zucchini

• 3 cups flour

• 1 tsp. salt

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 2 cups fresh blueberries (plus additional for garnishing)

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or use non-stick baking spray.

2. Grate a large zucchini (or two small zucchini) and squeeze some of the extra moisture out.

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 batter evenly between prepared cake pans.

5. Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pan, then turn out onto wire racks to cool completely.

6. Frost with lemon buttercream frosting and garnish with blueberries.