Lemon Zucchini Cake

Name: Lemon Zucchini Cake
Ingredients: 1 1/4 cup granulated sugar; 6 tbsp extra virgin olive oil; 2 eggs (room temperature); 1/3 cup vanilla almondmilk; 2 tbsp lemon juice; 1 tsp vanilla or almond extract; 2 cups cake flour (can substitute AP flour following directions here); 1 1/4 tsp baking powder; 1/2 tsp kosher salt; 1 1/2 cup shredded zucchini (drained and squeezed dry); 2 tbsp lemon zest; 1 cup powdered sugar; 1-2 tbsp lemon juice

"This Lemon Zucchini Cake is so moist, undeniably delicious and topped with a lemon glaze that will keep you coming back for one more slice...."

INGREDIENTS

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1 1/4 cup granulated sugar

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6 tbsp extra virgin olive oil

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2 eggs (room temperature)

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1/3 cup vanilla almondmilk

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2 tbsp lemon juice

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1 tsp vanilla or almond extract

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2 cups cake flour (can substitute AP flour following directions here)

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1 1/4 tsp baking powder

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1/2 tsp kosher salt

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1 1/2 cup shredded zucchini (drained and squeezed dry)

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2 tbsp lemon zest

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1 cup powdered sugar

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1-2 tbsp lemon juice

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