Lemon Blueberry Zucchini Cake

Yield: 8

prepPreheat oven to 350°F / 175°C
prepPrepare two 8-inch round cake pans with butter and flour or non-stick spray
2 cups / 480 ml finely shredded zucchini, lightly drained		Fold in zucchini	Bake 350°F / 175°C, 35–40 min; cool
3 large eggs, lightly beaten, room temperature	Beat eggs, oil, vanilla, sugar
1 cup / 240 ml vegetable oil
3 tsp vanilla extract
2¼ cups / 450 g granulated sugar
3 cups / 375 g all-purpose flour	Stir in flour, salt, baking powder, soda
1 tsp kosher salt
1 tsp baking powder
¼ tsp baking soda
1 pint / 300 g fresh blueberries	Fold in blueberries, divide into pans
1 cup / 226 g butter, room temperature
3½ cups / 420 g confectioners' sugar	Beat butter, confectioners' sugar, salt
juice of 1 lemon
zest of 1 lemon		Add lemon juice, vanilla; beat 3–5 min	Fold in lemon zest
1 tsp vanilla extract
⅛ tsp kosher salt

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