So here’s the recipe I saw on Facebook from I Am Baker that was my inspiration, I switched it up a little based on my likes and what I had on hand. Y’all know that’s how I roll.
Started with my mixer, again I’m lazy. And went to baking.
1/2 cup oil
2 cups sugar
3 tsp vanilla
Zest of one lemon
2 1/2 c shredded zucchini (drained)
Mix gingerly, and then add the remaining ingredients
3 cups flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
Add flour a 1/2 cup at a time, give a stir and repeat.
1 pint (2 cups) fresh blueberries
Fold into cake batter. Pour into 2 greased cake pans.
Bake at 350 35-45 min until cake pulls away from edges and passes the toothpick test!
2 sticks butter
Apx 3 cups powdered sugar
Juice and zest from 1 lemon
1 tsp vanilla extract
Mix everything taste and add more sugar if you need it!