Ingredients:

  • 3 cups all-purpose flour (375g)
  • 2 cups granulated sugar (400g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 cup unsalted butter, softened (225g)
  • 4 large eggs, room temperature (200g)
  • 2 tbsp fresh lemon zest (12g)
  • 1 tsp pure vanilla extract (5ml)
  • 2 cups grated zucchini, squeezed dry (240g)
  • 1 1/2 cups powdered sugar (180g)
  • 3 tbsp freshly squeezed lemon juice (45ml)
  • 1 tsp lemon zest (2g)

Instructions:

  1. Grease a 10-12 cup Bundt pan with butter or non-stick spray and dust with flour. Grate the zucchini using a box grater, place it in a kitchen towel, and squeeze firmly to remove all excess water.
  2. Cream together the softened butter and granulated sugar using an electric mixer until pale and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in the squeezed zucchini by hand using a rubber spatula.
  4. Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter three times to remove air bubbles. Bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the cake in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cake.