A moist zucchini cake, brimming with spices and pops of blueberry and a cream cheese glaze
Use oil to grease the pan and lightly dust it with flour. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, whisk together the eggs, oil, sugars, and vanilla extract until smooth. Add the milk and mix again.
Add the flour mixture to the wet mixture in two batches, stirring each time. Fold in the grated zucchini and dusted blueberries into the batter.