citrus zucchini ciambella

Citrusy Zucchini Ciambella

2 ¼ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 eggs

¾ cup granulated sugar

¾ cup Extra Virgin Olive Oil

1 cup whole milk

1 lemon, zested and juiced (reserve zest for glaze)

2 medium zucchini, grated

For the glaze

1 orange, zested and juiced

Zest of 1 lemon

1 ½ cups confectioners’ sugar

Needed: 10 inch bundt pan

Preheat the oven to 350 degrees.

In a large bowl, combine flour, baking powder, baking soda and salt. 

In a medium mixing bowl, beat eggs and sugar until pale, about 5 minutes.

Add olive oil, milk, extracts and lemon juice. 

Add all the dry ingredients and hand mix until combined. Fold in the zucchini.

Pour into greased bundt pan.

Bake for 30 to 35 minutes until edges are light brown.

Cool Completely and then flip onto cake dish.

Dust with confectioners’ sugar.