Red Currant Bakery

0 Preheat the oven to 350 F and place a rack in the center of the oven.
1 In a medium bowl, stir together the brown sugar, granulated sugar, and cinnamon for the sugar topping.
Cake
2 In a large mixing bowl, add in the lemon zest, granulated sugar, and cinnamon. Use your fingers to rub the zest into the sugar until the sugar starts to clump from the oils.
4 Add in the oil, eggs, salt, and vanilla and whisk until smooth.
5 Chop off the but end of both zucchinis and grate in the zucchini and whisk once more. I grate it straight into the bowl but you can do it onto a cutting board first.
6 Pour in the all purpose and whole wheat flour along with the baking soda and baking powder right on top of the flours.
7 Use the whisk to first whisk the baking soda and baking powder into the flours and then completely in with the wet ingredients.
8 Pour the batter into the 8" metal cake pan. If not using the 8" square metal pan, be sure to spray the pan with a baking spray or line it with butter and parchment paper first.
9 Sprinkle the sugar mixture over the surface of the cake until it is completely covered.
Bake
11 Place the cake in the hot oven and bake for 25 minutes. After the 25 minutes have passed, rotate the cake 180 degrees and bake for another 20 minutes.
12 Check to see if the cake is ne by poking a toothpick into the center and check to make sure it comes out clean without any raw cake batter.
13 Once baked, take the pan out of the oven and leave to cool for 10-15 minutes. Then serve directly from the pan or lift the cake out and cut it into 9 servings.
14 Store leftovers in an airtight container either at a cool room temperature or in the fridge!