Zucchini-Olive Oil Cake With Lemon Crunch Glaze

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1 cup (75 g) walnut pieces, toasted

2 cups (240 g) unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 large eggs

1-3/4 cup (306 g) granulated sugar

1 cup (237 mil) extra-virgin olive oil

2 teaspoons vanilla extract

2-1/2 cups (438 g) grated zucchini (about 2 small zucchini)

confectioners sugar, for dusting (optional)

1/4 cup (59 mil) fresh squeezed lemon juice

1/3 cup (58 g) granulated sugar

1 cup (130 g) confectioners sugar

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