2 large eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
2 Tbsp. fresh lemon juice (about one large lemon)
zest from one lemon
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup zucchini shredded and drained
3/4 cup blueberries fresh or frozen, not thawed
Lemon Glaze
1 cup powdered sugar, sifted
2 Tbsp. fresh lemon juice or milk