Blueberry Zucchini Brunch Cake with Lemony Frosting

I was offered a piece of this cake at a friend’s house the other day. I initially declined because I was fairly full, but she insisted I have at least a bite. She said it had changed her life. So of course I had to have some. I tried a bite. And then another. And then another. And before long I had downed the whole piece and was licking my plate and begging for the recipe.

Here it is. Warning: it IS life changing {or at least diet-ruining!}!

Ingredients

3 eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini {do not drain}
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint blueberries
1 teaspoon flour

For the frosting:
1 cup butter {2 sticks}, room temperature
4 cups powdered sugar
3 tablespoons fresh lemon juice

Directions

Preheat oven to 350F. Grease and flour a 9×13 inch baking pan {you could also use mini loaf pans} and set aside.

In a stand mixer, beat eggs, oil, vanilla and sugar until blended. Add zucchini and mix on low for 5 seconds.

In a separate bowl, combine flour, salt, baking powder, and baking soda. Add dry ingredients to wet and mix just until combined {do not over mix!}. Toss blueberries with teaspoon of flour and then fold into batter. Pour batter into pan and bake for 50-55 minutes, or until golden and cooked through. Cool completely on wire rack before frosting.

While cake is cooling, cream butter in stand mixer or with a hand held mixer. Add the powdered sugar a cup at a time, whipping until smooth after each addition.  Add in the lemon juice after the second cup of powdered sugar. Add final 2 cups one at a time, creaming until desired consistency. Frost cake and enjoy!

~Mavis