Hidden Zucchini Olive-Oil Snack Cake with Lemon Glaze

Serves 8 · 20 min prep · 32 min cook

Ingredients

• 2 cups grated zucchini
• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tbsp lemon zest
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp ground cardamom
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp whole milk

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-by-13-inch metal baking pan and line the bottom with parchment, leaving a slight overhang for easy lifting.
2. 2Grate the zucchini on the large holes of a box grater. Place it in a clean kitchen towel and squeeze firmly over the sink until most liquid is removed; you should have a compact, damp pile.
3. 3In a large bowl whisk the olive oil, both sugars, eggs, vanilla, and lemon zest until smooth and slightly thickened. Stir in the squeezed zucchini.
4. 4In another bowl whisk the flour, baking powder, baking soda, salt, and cardamom. Fold the dry ingredients into the wet mixture just until no dry flour remains; the batter will be thick and flecked with green.
5. 5Scrape the batter into the prepared pan and smooth the top. Bake until the cake is golden, springs back lightly when touched, and a toothpick comes out clean, 28 to 34 minutes.
6. 6Cool the cake in the pan on a wire rack for 20 minutes, then use the parchment to lift it out and cool completely.
7. 7For the glaze, whisk powdered sugar with lemon juice and milk until pourable but still opaque. Drizzle generously over the cooled cake so it pools in the cracks.
8. 8Let the glaze set 15 minutes, then cut into squares. The zucchini disappears into a moist, tender crumb that kids and adults both reach for.
9. 9Store covered at room temperature up to 3 days—ideal for Sunday batch baking ahead of school-week lunches and snacks.