Zucchini Lemon Cake
1¼ cup caster sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup milk or almond milk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups plain flour
1¼ tsp baking powder
½ tsp salt
1½ cup shredded zucchini, drained and squeezed dry (I used one medium sized zucchini)
2 tbsp lemon zest
1 cup icing sugar
1-2 tbsp lemon juice
Preheat oven to 180.C
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
In a large bowl, combine the sugar and olive and oil. Whisk to combine.
Add eggs and milk/almond milk and whisk together.
Add lemon juice and vanilla extract and stir to combine.
Add flour mixture and stir just until incorporated.
Fold in zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
For the icing, in a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
Drizzle the glaze over the cake.