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Zucchini-Olive Oil Cake With Lemon Crunch Glaze

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Lottie Doof
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1 cup walnut pieces

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly ground nutmeg

3 large eggs

1 3/4 cups granulated sugar

1 cup extra-virgin olive oil

2 teaspoons pure vanilla extract

2 1/2 cups grated zucchini (about 2 small zucchini)

1/4 cup freshly squeezed lemon juice

1/3 cup granulated sugar

1 cup confectioners’ sugar

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