Lemon Zucchini Bundt Cake

Looking for a healthy dessert or treat for the holidays? I was and so I took to Pinterest where I found this recipe from Shugary Sweets and I can't wait to see how it turns out.

What you will need:
for the cake:

• 1 1/2 cups sugar
• 3/4 cup oil
• 3 eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 cups all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp kosher salt 
• 1 1/2 cups shredded zucchini

for the frosting:

• 2 cups powdered sugar
• 2-3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp sugar

1. Preheat the oven to 325F and spray a bundt cake pan with cooking spray and set aside
2. In a mixing bowl, add in the sugar, eggs, oil, lemon juice and zest and mix to combine
3. Fold in the shredded zucchini and combine into the liquid mixture
4. Add in the flour, baking powder, baking soda, kosher salt and mix together.
5. Pour into the prepared pan and bake for 60 minutes. 
6. Remove from the oven and allow it to cool for 5 minutes.
7. Allow the cake to cool on a cooling rack.
8. Prepare the frosting ingredients and set aside
9. Frost the cake and sprinkle with lemon zest if desired