Zucchini Cake with Honey Lemon Butter

Ingredients:

For the cake:

• 3 eggs
• 1 tbsp. l. lemon zest
• 1 cup vegetable oil
• 2 cups of flour
• 1 cup of sugar
• 2 teaspoons of baking soda
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 2 tbsp. grated zucchini
• 1 teaspoon of salt
• 1 teaspoon cinnamon
• Honey-lemon oil, see recipe below

Honey-lemon oil:

• 110 g softened butter
• 1 tbsp. honey
• 1 tbsp. l. lemon zest

Preparation:

1. Preheat oven to 180°C.
2. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla. Gently fold in the zucchini. Then add the lemon zest and mix thoroughly.
3. In a separate large bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Slowly add the zucchini mixture and mix until smooth.
4. Divide the batter into two greased loaf pans. Bake the muffins for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
5. Honey-lemon oil:
   
   Mix all ingredients until smooth. Chill and serve with the cake.