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