Did you know that 75% of home bakers are intimidated by vegetable-based cakes, fearing they’ll be dense, dry, and, well, too healthy-tasting?

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat sugar, oil, eggs, lemon juice, lemon zest, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in grated zucchini and walnuts if using.
5. Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.