Lemon Zucchini Cake

INGREDIENTS

1 1/4 cups

granulated sugar

6 tbsp

extra virgin olive oil

eggs, room temperature

1/3 cup

vanilla almondmilk

2 tbsp

lemon juice

1 tsp

vanilla or almond extract

2 cups

cake flour (can substitute AP flour following directions here)

1 1/4 tsp

baking powder

1/2 tsp

kosher salt

1 1/2 cups

shredded zucchini, drained and squeezed dry

2 tbsp

lemon zest

1 cup

powdered sugar

1 tbsp

lemon juice