Lemon Zucchini Cake for 12 Slices

Instructions:

1. Grate the zucchini using a medium box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess water.
2. In a bowl, combine granulated sugar and 2 tbsp lemon zest. Rub the zest into the sugar with fingertips until fragrant.
3. Grease a 9x5 inch loaf pan and line it with parchment paper.
4. Beat the softened butter and zest-infused sugar until light and fluffy, approximately 3 minutes.
5. Add eggs one at a time, beating well after each addition. Stir in the Greek yogurt, lemon juice, and vanilla extract.
6. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed.
7. Gently fold in the squeezed-dry grated zucchini until evenly distributed.
8. Pour batter into the prepared pan and bake for 55 minutes or until a toothpick comes out clean.
9. Allow the cake to cool on a wire rack for 1 hour.
10. Whisk together powdered sugar, 1-2 tbsp lemon juice, and ½ tsp lemon zest to create a glaze. Pour over the cooled cake.