This zucchini cake has become one of my favorite healthy cake. My promise to myself this year is to bake or cook by adding a little bit more nutrient than to just use plain white flour. If you have already been doing that then, you got a head start to a healthy life. And even though it says, "Lemon" zucchini, I didn't have enough fresh lemon from my mother's lemon tree, so I used orange zest and cranberries. I normally zest lemon, lime, and oranges in summer when they are available. Then, I package them tight in freezer ziplock bag. I use them through out the year.
My mother gave me a few zucchini, and I didn't really know what to do. Zucchini is bland and is not a favorite of mine.
I came across this recipe at http://allrecipes.com/recipe/10754/lemon-zucchini-bars/
Yes, the original recipe is titled "bars", but mine is so fluffy, I call it the cake.
INGREDIENTS I used for my cake are -
1-1/4 C Organic cane sugar
3/4 C Avocado Oil
3 eggs
2 Tbsp Orange Zest from my mom's orange tree - I did not find Lemon Zest in my freezer.
Instead of 1/4 C fresh Lemon Juice, I used 1 C Frozen Cranberries - this is fresh cranberries purchased when available, and being froze. Boil 1 C frozen cranberries with 1/2 C sugar with 2 Tbsp water for 15 min or till mushy and liquid evaporated to 1/4 C and cooled.
1-3/4 C Grated Zucchini - Squeeze as much liquid out between palms of your hand or by placing them in the cheese cloth to squeeze. (*for this recipe, I only had 1 C of zucchini)
2 C All-purpose flour
2 tsp Baking Powder without aluminum
1/4 tsp Baking Soda
1 tsp Kosher Salt
I did not put nuts or use confectioner's sugar for decoration.
Preheat oven to 400'F about mid-way through you mixing the ingredients. I don't like to heat up the house in summer time or waste energy if I can help it.
METHODS - Manually with hand whisk or use your favorite electric mixer
Beat eggs for 2 min using whisk, start adding sugar 1/4 C at a time. Beat eggs and sugar until pale in color - this is how you give the cake the fine crumbs. Add avocado oil, orange zest*/ Lemon zest
Shift flour, baking powder, baking soda three to four times.
Serve over cooked Basmati rice and sauce of your choice. I like to use TONKATSU sauce. That is also the reason why I use salt sparingly in mixing with the ground beef. Condiment sauce(s) has plenty of sodium to flavor my Hamburger Steaks.
I really like the Extra Long Basmati rice - contrary to short grain, I gain no weight after I eat a large portion of it. 
