Fergies Zucchini Blueberry Cake with Cheesecake Frosting

Once again... sticking with my love of seasonal cooking... This cake has Zucchini, Blueberries, and Lemon Zest!  All local and some from my garden (does not get any more local than that!)

3 Eggs lightly beaten

1/2 Cup Vegetable Oil

1/2 Cup Natural Unsweetened Applesauce

1Tablespoon Vanilla Extract

1 Cup White Sugar

1 Cup Brown Sugar

2 Cups Zucchini, Shredded

 3 Cups All purpose flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1/4 Teaspoon Grated Nutmeg

1 1/2 Cups Fresh or Frozen Blueberries

For Frosting:

1 Stick of Butter, Softened

1 Bar of Cream Cheese, Softened

1 Tablespoon of Lemon Zest

1 Tablespoon Vanilla

3 Cups Powdered Sugar

Grate all the zucchini and set aside... 

Combine the sugars... 

Add the oil... 

Add the applesauce... 

Add the vanilla.... 

Add the eggs.... 

Wisk all ingredients for about 3-5 minutes... 

Add the dry ingredients.... 

Add the zucchini ...

Add the blueberries... 

Gently fold all the ingredients... 

Divide into 2 greased pans... 

Bake at 350 for 40-50 minutes... 

For the frosting... combine the Cream Cheese & Butter... 

Add the Vanilla and the Lemon Zest... Add the Powdered Sugar...