Vanilla Zucchini Cake in 60 Minutes

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain.
3. Grate the zucchini using the small holes of a grater to ensure fine shreds.
4. In a large bowl, beat eggs and granulated sugar on medium-high until pale and slightly fluffy.
5. Stream in the vegetable oil and vanilla extract while continuing to beat.
6. Stir in the grated zucchini by hand using a spatula until evenly distributed.
7. Slowly add the flour mixture to the wet ingredients. Stir until just combined; do not overmix.
8. Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan.
10. Prepare the glaze by mixing powdered sugar, melted butter, heavy cream, and vanilla extract. Apply to the cooled cake.