About the Recipe
This is definitely a brunch/coffee-with-my-friends kind of cake. It’s not overly sweet but sweet enough! The olive oil does an amazing job in adding moisture and decreasing fat…but who’s counting?! Plus, there’s fiber! Who doesn’t like fiber?!
Thank you, zucchini!
I found this recipe on Momontimeout.com and tweaked it until I was satisfied. I may have mentioned that I love all things lemon so this recipe definitely caught my eye! Bring on the tangy, baby!
The original recipe used almond milk, which was great. But, unless you drink almond milk, one third cup out of half of a gallon can be a waste of money! And, it didn’t make any difference in taste so I swapped it out for whole milk. That we will drink.
1½ cup granulated sugar
5 Tbsp extra virgin olive oil
1 Tbsp Canna olive oil
2 eggs, room temperature
⅓ cup whole milk
3 Tbsp lemon juice
1 Tbsp pure vanilla extract
½ Tbsp pure lemon extract
2 cups cake flour
1¼ tsp baking powder
½ tsp kosher salt
1½ cup shredded zucchini, drained and squeezed dry
2-3 Tbsp lemon zest
1 cup powdered sugar
1-2 Tbsp lemon juice
1 Tbsp lemon zest
½ Tbsp lime zest
Preheat oven to 350F.
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
In a large bowl, combine the sugar and olive and oil. Whisk to combine.
Add eggs and milk and whisk together.
Add lemon juice and vanilla extract, stir to combine.
Add flour mixture, stir just until incorporated.
Fold in zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.