Blueberry Zucchini Lemon Cake

Ingredients

• Cake
• 3 eggs
• 1 cup oil
• 2 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1 lemon, juice and zest
• 2 cups shredded and drained zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 cups blueberries (tossed with 1 tablespoon flour)
• Frosting & Topping (optional)
• 8 ounces cream cheese, softened
• 1/2 cup butter, room temperature
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• for candied zucchini (optional):
• 1 1/4 cups sugar
• 1 medium zucchini

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