Blueberry Zucchini Sheet Cake

Steps

1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray and set aside.

2. Shred the zucchini using the largest holes of a box grater (or use the shredding attachment of a food processor). Use a kitchen towel or paper towel to squeeze out the extra moisture from the zucchini. Set aside.

3. In a large bowl, whisk together the oil, yogurt, eggs, and sugar until smooth. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the dry mixture to the wet mixture in two additions. Stir to combine. Before the mixture is thoroughly combined, add the zucchini and blueberries. Fold those in until there are no longer dry streaks of flour.

4. Transfer the batter to the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to completely cool to room temperature before frosting.

5. Use a hand mixer to combine the cream cheese and butter. Once creamy, add the vanilla, salt, and powdered sugar. Mix on low speed until the frosting is smooth. Scrape down the bowl as needed to ensure thorough mixing.