Lemon Zucchini Cake

Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a metal loaf pan with parchment paper or spray with baking spray.

Step 2

Zest two of the lemons to make about 1 tablespoon of zest. Place the zest and the sugar into a large mixing bowl together. Stir zest into sugar, helping to release the lemon flavor into the sugar.

Step 3

Crack and lightly beat the egg in a small bowl, then add it to the lemon zest and sugar. Add olive oil and vanilla to the mixing bowl. Whisk the ingredients together until smooth. Add milk and lemon juice and whisk until fully mixed.

Step 4

Add flour, baking powder, and salt into a second bowl and mix until well combined. Then add the dry ingredients to the wet ingredients and mix well until a batter forms and is fully blended.

Step 5

Shred the zucchini with a grater or food processor. Place the shredded zucchini on top of several layers of paper towels. Using additional paper towels, dry the zucchini well. See notes for further tips.

Step 6

With a silicone spatula fold the zucchini into the batter. Pour batter carefully into the prepared loaf pan.

Step 7

Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Cool the loaf for at least 15 minutes before removing from the pan. Cool loaf completely on a wire cooling rack before glazing.

Step 9

In a medium sized bowl, add powdered sugar, lemon juice and milk. Whisk together until a smooth glaze forms.

Step 10

Drizzle glaze over the loaf and let glaze set at least 30 minutes. The longer you wait the less sticky the glaze will be, which will give you prettier loaf slices. Enjoy!