Lemon Zucchini Cake

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice.


1¼ cup granulated sugar
6 tbsp extra virgin olive oil
2 eggs, room temperature
⅓ cup vanilla almondmilk
2 tbsp lemon juice
1 tsp vanilla or almond extract
2 cups cake flour (can substitute AP flour following directions here)
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2 tbsp lemon zest

1 cup powdered sugar
1-2 tbsp lemon juice


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