1-First, preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal. In a medium bowl, whisk together the 2 cups cake flour, 1 1/3 teaspoons baking powder, and 1/2 teaspoon kosher salt until well combined. In a large bowl, mix the 1 1/4 cups granulated sugar with 6 tablespoons olive oil (or vegetable/canola oil), then beat in the 2 room temperature eggs and 1/3 cup vanilla almond milk or whole milk.

2-Next, stir in 2 tablespoons lemon juice and 1 teaspoon vanilla or almond extract to amp up the flavor. Gradually add the flour mixture to the wet ingredients, stirring just until combined to keep the texture light. Fold in the 1 1/2 cups shredded zucchini (make sure it’s well drained and squeezed dry) and 2 tablespoons lemon zest for that fresh, moist quality.

3-Pour the batter into your prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the cake cool in the pan for about 15 minutes before removing it to a wire rack. For the glaze, simply mix 1 cup powdered sugar with 1 to 2 tablespoons lemon juice and drizzle it over the cooled cake for a sweet finish. Remember, tips like using olive oil for a stronger flavor or thoroughly drying the zucchini can make all the difference.