Multi Cooker Lemon Zucchini Cake

Ingredients

• 3/4 cup (6 fl. oz./180 ml) vegetable oil, plus more for greasing
• 1 3/4 cups (8 3/4 oz./275 g) shredded zucchini (from about 3/4 lb./375 g zucchini)
• 1 3/4 cups (9 oz./280 g) all-purpose flour
• 2 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. kosher salt
• 3 eggs
• 1 1/4 cups (10 oz./315 g) sugar
• 2 tsp. finely grated lemon zest
• 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
• 1 tsp. vanilla extract

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