Zucchini Cake with Crunchy Lemon Glaze

based on a recipe from david lebovitz

Makes 1 bundt cake

1 cup (135g) almonds, pecans, or walnuts, toasted and finely chopped

2 cups (280g) Bolted Flour - All Purpose, Pastry, Red Fife, Turkey Red, or your favorite blend

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon dried ground ginger

1/2 teaspoon freshly ground nutmeg

3 large eggs, at room temperature

1 3/4 cups (350g) sugar

1 cup (250ml) extra-virgin olive oil

2 teaspoons vanilla extract

2 1/2 cups (300g) grated zucchini

For the lemon glaze:

1/4 cup (60ml) freshly squeezed lemon juice

1/3 cup 65g) granulated sugar

1 cup (140g) powdered (confectioner’s) sugar

1. Preheat the oven to 350oF. Grease a 10 cup bundt cake pan (or equivalent sized pan) dust with flour, then tap out any excess.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.

4. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds. Stir in the chopped nuts and zucchini.

5. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not under bake the cake.

6. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.

7. Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.