Blueberry Zucchini Snack Cake with Lemon Buttercream

Ingredients:

3 large eggs
1 cup vegetable oil
1 Tbsp vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 pint blueberries (tossed in 1 tsp flour)

lemon buttercream:

1 cup butter, (2 sticks, 8 ounces) at room temperature
4 cups confectioners’ sugar
juice of one lemon

Read more at theviewfromgreatisland.com

 

fancy

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