Moist lemon zucchini cake with fresh citrus flavor and soft texture.

Scale

2 large lemons

1 cup white sugar

1 large egg

1/3 cup olive oil

1 teaspoon vanilla extract

3/4 cup milk

2 cups zucchini shredded

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup powdered sugar

1 tablespoon lemon juice

2 1/4 teaspoons milk

1. Preheat oven to 350°F and prepare loaf pan

2. Mix lemon zest with sugar

3. Add egg, oil, vanilla and mix

4. Add milk and lemon juice

5. Combine dry ingredients separately

6. Mix wet and dry ingredients

7. Fold in zucchini

8. Bake 50-55 minutes

9. Cool completely

10. Prepare glaze and drizzle over cake

Dry zucchini well before adding

Let glaze set before slicing