Zucchini Cake with Crunchy Lemon Glaze – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 1 c almonds, pecans, or walnuts toasted
• 2 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1 t kosher or sea salt
• 2 t cinnamon ground
• 1 t dried ginger ground
• 1/2 t nutmeg freshly ground
• 3 large eggs at room temperature
• 1 3/4 c sugar
• 1 c extra virgin olive oil
• 2 t vanilla extract
• 2 1/2 c zuccchini finely grated
• 1/4 c lemon juice freshly squeezed
• 1/3 c granulated sugar
• 1 c powdered sugar