Lemon Zucchini Cake

This lemon zucchini cake brings together the zesty brightness of lemon and the subtle sweetness of zucchini in a perfectly moist cake. It’s not only a treat for the taste buds but also a feast for the eyes, with its beautiful golden hue and tangy lemon glaze.

• 2 cups (250g) coarsely grated zucchini
• 1/2 cup plus 2 tbsp (125g) granulated sugar
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup (180ml) light extra virgin olive oil
• 3 large eggs
• 3/4 cup (150g) lightly packed brown sugar
• 1/2 cup (45g) desiccated coconut
• 3 cup (375g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt

• 1 cup (120g) powdered sugar
• 2 tbsp lemon juice
• more lemon zest for sprinkling (optional)