Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups shredded zucchini, squeezed dry
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 2 tbsp fresh lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp lemon extract

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 13x9 inch sheet pan with parchment paper.
  2. Grate the zucchini and place it in a clean kitchen towel; squeeze firmly to remove excess water until the zucchini feels like a damp sponge.
  3. In a small bowl, rub the lemon zest into the granulated sugar using fingertips until the sugar is fragrant and moist.
  4. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  5. In a separate bowl, beat the eggs, vegetable oil, 3 tablespoons of lemon juice, and vanilla extract until smooth.
  6. Fold the wet ingredients into the dry mixture until just combined, ensuring not to overmix.
  7. Gently fold in the squeezed zucchini until evenly distributed.
  8. Pour the batter into the prepared sheet pan and smooth the top with a spatula.
  9. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
  10. Prepare the glaze by whisking together powdered sugar, 2 tablespoons of lemon juice, and lemon extract until smooth.
  11. Drizzle the glaze over the cake before serving.