Begin by preheating your oven to 350 degrees F. This recipe makes 24 cupcakes so prepare two cupcake pans with paper liners. Set aside.
Grate the zucchini and then place it into a clean dishtowel or paper towels. Squeeze until most of the excess water is removed. The zucchini should still be slightly wet. Set aside.
Using a stand mixer or hand mixer, beat together the eggs, sugar, vegetable oil, and vanilla extract. Then fold in the shredded zucchini. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Slowly stir the dry ingredients into the wet. Mix until almost combined and then add in the blueberries and lemon zest. Gently fold in until everything is evenly distributed.
Divide the batter evenly amongst the prepared cupcake pans. The paper liners will be about 3/4ths of the way full.
Bake for 20-22 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely before adding the frosting.
While the cupcakes cool, prepare the frosting.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth.
Add in the lemon juice, lemon zest, and vanilla. Mix to combine.
Add the confectioners' sugar slowly, about one cup at a time, and mix until smooth.
Use a piping bag or spatula to add the frosting to the cooled cupcakes. Garnish with fresh blueberries.