Preheat oven to 275˚F. Grease the inside of a cake pan. Chop 1/2 cup of hazelnuts and place them on a baking sheet in a single layer. Slide sheet pan in the oven and let them roast for 7-10 minutes. Set hazelnuts aside to cool and then roughly chop them on cutting board.
Raise oven temperature to 350˚F.
Place the zucchini on a kitchen towel and gently squeeze out the excess moisture. Set aside. Over a sheet of waxed paper, sift together the flour, baking soda, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, combine the eggs and sugar and beat on medium-high speed until light in color, about 2 minutes. Add the 3/4 cup oil, the lemon zest, lemon juice and vanilla and beat until well-blended, 1 to 2 minutes. Add the zucchini and beat until combined, about 1 minute. Add the flour mixture and beat until just combined, about 1 minute; do not over-mix.
Pour the batter into the prepared cake pan. Place cake pan in oven and set timer for 45 minutes or until a wooden stick inserted in middle of cake comes out clean.
While cake is baking, make the cream cheese frosting. Beat cream cheese, butter and vanilla in large bowl with mixer until blended, and add sugar gradually, beating together each addition until blended.
Let cake cool, loosen edges of cake from pan with a knife and then invert the cake onto a wire rack. Once cool, spread cream cheese frosting on top and add blueberries.
Suggestions for Local Ingredients
Honeycomb: Meadowview Farm, Gilmanton (email@example.com)
Hot Tea: Bee Fields Farm
, “Sunrise” tea, Wilton
Flour: Littleton Grist Mill
Cream Cheese: Huckins Farm
, New Hampton
Butter: Benedikt Dairy
Zucchini: Vegetable Ranch
Eggs: Manning Hill Farm
Roasted Hazelnuts: Will n’ Rose’s
, New Boston
Blueberries: Blue Moon Berry Farm