Ingredients
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1 cup almonds, pecans or walnuts, toasted
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2 cups all-purpose flour
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1 tsp. baking powder
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1/2 tsp. baking soda
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1 tsp. Kosher salt
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1 tsp. ground cinnamon
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1 tsp. ground ginger
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1/2 tsp. ground nutmeg
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3 large eggs, at room temperature
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1-3/4 cups sugar
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2 tsp. vanilla extract
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2-1/2 cup grated zucchini
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1/4 cup fresh lemon juice
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1/3 cup granulated sugar
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1 cup confectioners sugar
Instructions
Preheat oven to 350 F.
Grease a 10 cup Bundt pan with butter, dust with flour and tap out excess.
Pulse nuts in a food processor until finely chopped.
Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a stand mixer with a paddle beat eggs, 1-3/4 cups sugar, and olive oil for 3 minutes until light and fluffy. You can use a handheld mixer with beaters but add a couple of minutes to the mixing time. Scrape down the bowl and add vanilla.
Mix dry ingredients into the wet ingredients until well combined, then beat on medium speed for 30 seconds.
Stir in nuts and zucchini.
Scrape batter into prepared pan and smooth top.
Bake 45 to 50 minutes or until a toothpick comes out clean and the cake is starting to pull away from the sides of the pan.
While the cake is baking make the glaze by whisking together lemon juice and the two sugars. Set aside.
Cool cake for 10 to 15 minutes.
Carefully invert onto a cooling rack and brush glaze on top of the cake.
Let cool completely
