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Combine all dry ingredients in a large mixing bowl
Combine all dry ingredients in a large mixing bowl then grate 1 large zucchini. Wring out all excess moisture with a towel then add to the dry ingredients.
Juice and zest two lemons, then add to dry ingredients.
In a separate mixing bowl beat eggs until fluffy and start to thicken ( about 1 minute) Next whisk olive oil into the egg mixture. Add lemon and vanilla extract to liquid mixture then pour into dry ingredients. Whisk vigorously until batter is smooth with no lumps
Pour batter into a into a greased 9 inch springform pan. Bake for 50-60 minutes at 325 degrees F
Use a toothpick to test to see if the cake is done. Poke the toothpick in the center and if it comes out dry the cake is done. Let Cake cool for at least 2 hours. Ideally you want the cake to be at least room temperature before frosting the cake.
Spread frosting on cake and let chill in the fridge for at least an hour before removing from the springform pan. Garnish with zested lemon
Whisk all ingredients until smooth, leave at room temperature until you frost the cake.