1medium-large Italian zucchinishredded, about 1½ cups
1 ½teaspoonsbaking powder
Preheat the oven to 350°F. Grease an 8x8 pan. Line a bowl with a triple layer of paper towels. Grate the zucchini and place it in the bowl with the paper towels. Use the paper towels to squeeze liquid from the shredded zucchini. Discard the liquid and place a clean paper towel in the bowl. Transfer the squeezed zucchini to the dry towel and let it rest for a few minutes.
In a medium-size mixing bowl, whisk together the sugar and the eggs. Whisk in the butter, vanilla, and orange juice. Add the flour, baking powder, baking soda, and salt. Stir to combine. Add the zucchini and stir once more. Pour into the greased pan. Bake for 30 minutes, until an inserted toothpick comes out clean. Remove from the oven and cool completely.
Whisk the orange juice into the powdered sugar to make the glaze. Pour the glaze over the cooled cake. Store loosely covered at room temperature for 2-3 days. Enjoy!
COOK’S NOTE: I prefer store-bought juice for this recipe, simply because the flavor is stronger. Freshly squeeze juicer will provide a much milder flavor, with barely a hint of citrus.You can flip the cooled cake onto a cake plate for serving or serve the cake directly from the pan. Either method will work fine; you can glaze the cake in the pan or on the platter.