How to make lemon zucchini cake step by step

Step 1 - preparations

• Turn on the oven to 180℃ (top/bottom heat mode) or 170℃ (convection).
• Line the baking pan with baking paper or grease it with butter and dust with flour.
  
• Grate the zucchini on a coarse grater (with the skin!), do not squeeze out the water from the zucchini!
  approx 150 g zucchini
  

Step 2 - preparing the zucchini cake

• In a smaller bowl, mix together the oil, egg, and lemon juice.
  60 ml oil, 1 egg , 30 ml lemon juice
  
• In a large bowl, mix the dry ingredients for the cake.
  225 g wheat flour - all-purpose, 2 teaspoons baking powder, 1 pinch salt, 150 g sugar
  
• Pour the wet ingredients into the dry ones and start mixing - the mixture will be difficult to combine.
  
• Add the grated zucchini and about 60 ml of milk - mix, if the dough still doesn't combine well, add a little more milk.
  approx 60-100 ml milk, approx 150 g zucchini
  
• Transfer the dough to the prepared baking pan.
  

Step 3 - baking the zucchini cake

• Place the cake in the preheated oven and bake for about 50 minutes - until a dry skewer comes out clean.
• After baking, remove the cake from the pan and cool completely.

Step 4 - preparing the lemon glaze

• Sift the powdered sugar into a bowl, add one tablespoon of lemon juice at a time and mix until all the sugar dissolves and forms a glaze.
  100 g powdered sugar, approx 2-3 tablespoons lemon juice
  
• Spread the glaze over the top of the cake.