Zucchini season is almost over people, I think we’re going to make it!  I made this cake for my friend Kent who gave me air conditioning at work in the most improbable situation so I promised him cake.  Thanks Kent!

cake

1 1/2 cups sugar

3/4 cup canola oil

3 eggs

1 tablespoon lemon zest

1/4 cup lemon juice

1 teaspoon lemon extract

2 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups shredded zucchini

frosting

2 cups powdered sugar

2 – 3 tablespoons lemon juice

1  For the cake, preheat oven to 325.  Spray a bundt pan with cooking spray for baking.

2  Beat together sugar, oil and eggs until well blended.  Add in lemon zest, lemon juice and lemon extract and beat well.

3  Add in flour, baking soda, baking powder, and salt.  Beat for 2 – 3 minutes.  Fold in shredded zucchini.

4  Pour into prepared pan.  Bake 60 minutes or until toothpick comes out clean.  Let cool in pan 10 – 15 minutes before removing.  Allow to cool completely before frosting.

5  For the frosting, whisk together powdered sugar and lemon juice until smooth.  Add more or less juice for desired consistency.  Pour over top of cake, allowing to drip down sides.

recipe from Shugary Sweets