- 1 ¼ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 2 tsp lemon zest
- ¼ cup lemon juice
- 1 ¾ cups grated zucchini
- 2 cups all purpose flour
- ¼ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts (I used a combination of pecans and macadamia)
- ⅓ cup confectioners’ sugar for decoration
- Preheat oven to 350°F. Grease and flour Bundt pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in grated zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in nuts.
- Pour batter into prepared pan and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Gently loosen cake from edge and center of pan; invert onto plate. Cool completely.
- Sprinkle top with sifted confectioners' sugar. Cut with a serrated knife and serve. Enjoy!
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