Lemon Blueberry Zucchini Cake

INGREDIENTS

eggs (lightly beaten, room temperature)

1 cup

vegetable oil

3 tsp

vanilla extract

2 1/4 cups

white sugar

2 cups

finely shredded and lightly drained zucchini

3 cups

all-purpose flour

1 tsp

salt

1 tsp

baking powder

1/4 tsp

baking soda

1 pint

fresh blueberries (you can reserve a few for garnish if so desired)

Lemon Buttercream

1 cup

butter, room temperature

3 1/2 cups

confectioners sugar

lemon (juice and zest of (about 2 tablespoons))

1 tsp

vanilla extract

1/8 tsp

salt