Zucchini Tea Cake

Ingredients:

• 1 and 1/2 cup all-purpose flour
• 3 eggs
• 3/4 cup olive oil
• 1 cup sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup orange juice
• 2 teaspoon of lemon or orange zest/peel
• 1 medium-size zucchini shredded (or carrots)
• 1/4 cup shredded almonds

Note: You can use carrots instead of zucchini and if you like and if you like more sweet cake then you can add 1/4 cup more sugar during preparation.

Directions:

Take a deep bowl and add flour, baking soda, baking powder, salt. Sift it and put it aside.

Take another bowl, beat the eggs, add sugar and beat again for two minutes. Add orange juice and beat again then add olive oil and beat again. Then add your dry ingredients into the wet ingredients with a spoon and mix it clockwise.

Add shredded zucchini, lemon zest, and mix clockwise again. Leave this mixture on the counter for 1/2 hour.

Turn on the oven to 350 degrees. Take a 9-inch long deep baking dish and oil/butter it. Then pour the mixture into the dish with a spatula. Sprinkle shredded almonds on top and put the dish in the oven for 45 minutes to 1 hour.

Your delicious zucchini cake is ready to serve.