Zucchini Lemon Cake
- 2 cups plain flour
- 1¼ tsp baking powder
- ½ tsp salt
- 1¼ cup caster sugar
- 6 tbsp extra virgin olive oil
- 2 eggs, room temperature
- ⅓ cup milk or almond milk
- 2 tbsp fresh lemon juice
- 1 tsp vanilla or almond extract
- 1½ cup shredded zucchini, drained and squeezed dry in a tea towel
- 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 baking 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 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 skewer comes out clean. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the baking paper to carefully lift the cake from the pan. Let cool completely on rack.
For the icing, in a small bowl, combine icing sugar and lemon juice. Whisk until smooth.
Drizzle the glaze over the cake.