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Lemon Zucchini Cake Recipe

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This recipe for Lemon Zucchini Cake is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 1/4 c sugar
6 Tbsp Extra Virgin Olive Oil
2 eggs, room temperature
2 Tbsp lemon juice
1/3 c vanilla almond milk
1 tsp vanilla
1 3/4 c flour
1/4 c cornstarch
1 1/4 tsp baking powder
1/2 tsp kosher salt
1 1/2 c shredded zucchini, drained and squeezed dry
2 Tbsp lemon zest


1 c powdered sugar
2 Tbsp lemon juice

Preheat oven to 350
Spray loaf pan with baking spray and line with parchment paper
Combine flour, baking powder and salt in a bowl
Combine sugar and olive oil, whisking to combine
Add eggs, almondmilk, lemon juice and vanilla extract and whisk to combine
Add flour mixture and stir until just incorporated
Fold in zucchini and lemon zest
Pour batter into prepared pan and bake for 45-55 minutes, or until toothpick inserted into the center comes out with moist crumbs. Cake should look dry
Place on cooling rack for 15 minutes. Use the parchment paper to lift the cake from the pan and place on the cooling rack.

In a small bowl, combine powdered sugar and lemon juice, whisking until smooth
Drizzle glaze over cake




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