Recipes

Lemon Zucchini Cake 1¼ cup granulated sugar 6 tbsp extra virgin olive oil 2 eggs, room temperature ⅓ cup vanilla almondmilk 2 tbsp lemon juice 1 tsp vanilla or almond extract 2 cups cake flour (can substitute AP flour following directions here) 1¼ tsp baking powder ½ tsp kosher salt 1½ cup shredded zucchini, drained and squeezed dry 2 tbsp lemon zest Glaze 1 cup powdered sugar 1-2 tbsp lemon juice Instructions Visit  Lemon Zucchini Cake By Trish @ www.momontimeout.com  for instructions