Zucchini olive oil cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups granulated sugar
1 cup extra-virgin olive oil
3 large eggs
2 teaspoons pure vanilla extract
zest of 1 lemon, finely grated
2 cups of shredded zucchini
1 cup walnuts, chopped (optional)

Preheat the oven to 325 degrees.

In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.

In the bowl of an electric mixer, beat the sugar, eggs and oil until light. Add the vanilla and lemon zest, followed by the dry ingredients, beating thoroughly to combine. Add the zucchini and walnuts.

Pour into a greased 13-inch by 9-inch cake pan.

Bake the cake 35-40 minutes, or until it is golden brown on top and springy to the touch in the center. Dust the top of the cake with confectioner's sugar and serve.

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