Tender Gluten Free Lemon Zucchini Cake

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper. Grate the zucchini and wrap it in a kitchen towel, squeezing firmly to remove excess water.
2. Whisk the gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
3. In a larger bowl, beat the eggs and granulated sugar until pale, then stir in the neutral oil, Greek yogurt, lemon juice, zest, and vanilla extract.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the squeezed zucchini until evenly distributed.
5. Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes. Whisk together powdered sugar, lemon juice, melted butter, and zest. Drizzle the glaze over the cake once it has fully cooled.