Zucchini Cake and Blueberry

1 cup peeled and grated zucchini (250 ml)
1 cup of sugar (250 ml)
1 cup oil (250 ml)
1 cup blueberries (250 ml)
2 cups flour (500 ml)
¼ teaspoon Nutmeg (1 ml)
3 teaspoons baking powder (15 ml)
½  teaspoon vanilla (2 ml)
3 eggs
zest of half a lemon

Drain zucchini between two paper towels and add the lemon zest.
Beat oil, sugar and vanilla.
Add zucchini.
Add eggs, one at a time, beating well.
Add dry ingredients and blueberries floured.
Pour into a greased and floured tube pan.
Bake at 350 ° F. (175 ° C.) for 55 minutes