Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 tsp baking powder (5g)
  • 0.5 tsp baking soda (3g)
  • 0.25 tsp salt (1.5g)
  • 0.5 cup unsalted butter, softened (115g)
  • 0.75 cup honey or maple syrup (170g)
  • 2 large eggs (100g)
  • 2 tbsp fresh lemon zest (12g)
  • 3 tbsp fresh lemon juice (45ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1.5 cups grated zucchini, squeezed dry (225g)
  • 0.5 cup powdered sugar (60g)
  • 2 tbsp fresh lemon juice (30ml)
  • 0.5 tsp lemon zest (2g)

Instructions:

  1. Grate the zucchini using the medium holes of a box grater.
  2. Place shredded zucchini in a clean kitchen towel and twist tightly to squeeze out all excess moisture.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and honey (or maple syrup) until smooth, then whisk in eggs one at a time.
  5. Stir in the lemon zest, lemon juice, and vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the squeezed zucchini until evenly distributed.
  8. Grease a 9x5 inch loaf pan and line it with parchment paper.
  9. Pour the batter into the pan and bake at 350°F (175°C) for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool completely on a wire rack.
  11. Whisk together powdered sugar, lemon juice, and lemon zest to create a glaze; drizzle over the cooled cake.