Zucchini Cake With Crunchy Lemon Glaze

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Details

16 Ingredients

• 1 cup (135g) almonds, pecans, or walnuts, toasted
• 2 cups (280g) flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher or sea salt
• 2 tsps ground cinnamon
• 1 tsp dried ground ginger
• 1/2 tsp freshly ground nutmeg
• 3 large eggs, at room temperature
• 1 3/4 (350g) cups sugar
• 1 cup (250ml) extra-virgin olive oil
• 2 tsps vanilla extract
• 2 1/2 cups (300g) finely grated zucchini
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/3 cup (65g) granulated sugar
• 1 cup (140g) powdered (confectioner’s) sugar