This recipe is from the Providence Journal, Aug 1 2018 and goes to the lovely who I know will appreciate the extra *coughs* glazing on there :P

Lemon Zucchini Cake

Ingredients:

2 cups cake flour
1 1/4 teaspoons baking powder
* 1 teaspoon baking soda (it didn't call for it, but did give the cake a bit more lift.)
1/2 teaspoon salt
1 1/4 cups granulated sugar (only used 1 cup, its more than enough)
6 tablespoons olive oil
2 eggs, room temp
1/3 cup unsweetened vanilla almond milk
2 tablespoons lemon juice
1 1/2 cups shredded zucchini, squeezed dry (this is where that other zucchini ended up)

For the glaze:

2 tablespoons lemon zest
1 cup powdered sugar
1 - 2 tablespoons lemon juice

To make:

Preheat oven to 350 degrees F. Spray a loaf pan with baking spray and line with parchment paper. (I skipped that, but would use for next time - it makes getting the loaf out a lot easier) Set aside.

In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt and set aside.

In a larger bowl, combine the sugar and the olive oil. Whisk to combine. Add eggs and almond milk and whisk together. Add lemon juice and vanilla extract and stir to combine. Add flour mixture and stir until just incorporated.

And this is important - you really need to make sure you squeeze as much 'zucchini water' out from the shredded zucchini. If not, you will end up with a soggy cake and you will have to start over.

So fold that squeezed zuke into the flour mixture. (It says to add in the lemon zest, but I saved that for the frosting instead - you could also put in 1 tablespoon of zest for the cake, and one tablespoon for the frosting, either way works)

Pour batter into the prepared pan and bake for 45 to 55 minutes at 350 F (I baked to 50 mins, came out great) or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry...if its cracked, not a big deal, that's what the frosting is for :P

Let the loaf cool for 15 minutes, and lift out using the parchment paper inside (eh, mine came right out of the loaf pan easy enough anyways)

For the glaze, combine powdered sugar and lemon juice in a small bowl, whisk until smooth. (I added a touch of water that was too much, and had to add more sugar to get the right thickness again *dies*) Spoon glaze over cake, slice and serve.

Enjoy!

* UPDATED TASTING NOTES: Came out very good, though a bit 'underdone' in some spots...

I would cook this a bit longer, more like 1 hour and 10 minutes.

Other than that *nom nom nom*