Combine the heavy cream and lemon juice and set aside for 5-10 minutes to curdle.

Mix the lemon zest with the granulated sugar and set aside for 5-10 minutes to enhance the flavor.

Line a loaf pan (8.5 x 4.5 inches) with parchment paper, leaving enough overhang on either side to remove the cake from the pan. Preheat oven to 350℉/177℃.

In a large bowl, combine oat flour, arrowroot powder, baking soda, baking powder, nutritional yeast (optional), and salt.

In a medium bowl, combine the heavy cream/lemon mixture, sugar/lemon zest mixture, olive oil, yogurt, and vanilla. Add the liquid mixture to the bowl of dry ingredients and mix until combined. Gently fold in the zucchini.

Add the batter to the loaf ban and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting it.

In the bowl of an electric stand mixer fitted with a whisk attachment, add the heavy whipping cream, sugar, instant vanilla pudding, and lemon extract (optional). Mix on high until the whipped cream creates stiff peaks. You'll know it's ready when it retains the whisk marks on the surface very well when you stop the mixer.

Spread the frosting onto the cooled cake. Once frosted, refrigerate for at least 30 minutes so the frosting sets completely. When you're ready to serve, remove the cake from the pan by lifting on the parchment paper sides, slice, serve. (I used lemon zest and thyme to garnish this cake.)