2cupsfinely shredded zucchiniexcess water squeezed out
3cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking powder
¼teaspoonbaking soda
1pintfresh blueberriesplus more for decoration
Lemon Buttercream Frosting
1cupbutterroom temperature
3 ½cupsconfectioners' sugar
1lemonjuice and zest
1teaspoonvanilla extract
⅛teaspoonsalt
Instructions
Cakes
Preheat oven to 350F.
Spray two round 8" cake pans with cooking spray and set aside.
Grate 1 large zucchini (or two medium ones) and place into a clean dish towel. Squeeze until most of the liquid comes out. You should have about 2 cups of shredded zucchini.
In a large bowl, whisk together the eggs, oil, applesauce, vanilla and sugar.
Using a rubber spatula carefully fold in the zucchini.
In a second medium bowl, whisk together the flour, salt, baking powder and baking soda.
Gently fold the dry ingredients into the wet.
Gently fold in the blueberries.
Divide the batter evenly between the two pans.
Bake for 35-40 minutes, or until a knife inserted in the center of the cake comes out clean.
Cool for 20 minutes in the pans and then invert onto wire racks to cool completely.
Frosting
In a medium bowl and using an electric mixer, beat together the butter, sugar an salt until pale and creamy.
Add the lemon juice, zest, and the vanilla and beat for 3-5 minutes.
Assembly
Place a small spoonful of the frosting on the center of a cake plate.
Place one cake onto the center of the cake plate, on top of the frosting dollop (this will help keep the cake from sliding off).
Spread half of the frosting on the cake (don;t worry about making it pretty, just spread it evenly).
Place the other cake on top.
Spread the remaining frosting on top, making sure to evenly spread it across.