1-1/2 cups sugar3/4 cup oil
3 large eggs
1 Tbl. lemon zest
1/4 cup fresh lemon juice
1 tsp. lemon extract
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups finely shredded zucchini (don't squeeze out liquid)
For glaze:
1-1/2 cups powdered sugar
2 Tbl. fresh lemon juice
Milk to thin
Preheat oven to 325 degrees. Prepare a bundt pan with shortening and flour.
Beat sugar, oil and eggs until well-blended. Add lemon zest, lemon juice, and lemon extract. Mix well. Add flour, baking soda, baking powder, and salt. Beat for 2 min. Fold in shredded zucchini. Pour into prepared pan. Bake for 55-60 min. on middle rack of oven. Allow to cool for a few minutes in the pan before removing. Cool completely before glazing.
For the glaze: Whisk ingredients together to desired consistency. Drizzle over cooled cake.
