Spring has sprung!
Ingredients:
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 whole eggs
1 egg white
1/2 tsp vanilla
1 1/4 cups of sugar
3/4 cup extra virgin olive oil
1/4 cup butter, melted
1/2 cup greek yogurt, plain
1/4 cup milk (I used unsweetened almond milk)
1/4 cup lemon juice
1/2 teaspoon lemon extract
1 1/4 cup zucchini, shredded
Directions:
Pre heat your oven to 350. Grease and flour a large Bundt cake pan, you can additionally add parchment paper to the bottom of the pan to prevent the bottom from sticking.
In a large bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Using an electric mixer with the whisk attachment, cream together the sugar, oil and butter. Then add the Greek yogurt and milk, lemon juice, lemon extract and vanilla. Once you have those liquids fully combined, add the vanilla. On low speed add your eggs and egg white one at a time, making sure not to over mix.
Pour the wet mixture into the flour mixture and stir well. Fold in the zucchini and pour into the Bundt pan.
Bake 350 for 50-60min until a toothpick comes out clean. Let sit until cool enough to remove from the pan carefully and cool on a rack.
**this cake is extremely moist, make sure you are careful when removing from the pan.
