Zucchini Cake with Crunchy Lemon Glaze

This is one amazing cake.  My friend Sarah made me this cake for my birthday last year.  It's from the David Lebovitz blog.  If you're not familiar with him, you should definitely check out his blog.  He's an American baker who moved to Paris motivated by his passion for French cooking. This is my second time making this cake.  I used the zucchini from my garden and it tastes like summer.  The refreshing sweet glaze on this spicy zucchini cake is a perfect August dessert.

Cake:
1 Cup almonds, pecans, or walnuts (toasted)
2 Cup flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
3 large eggs
1 3/4 Cup sugar
1 Cup olive oil
2 tsp. vanilla extract
2 1/2 Cup grated zucchini

Glaze:
1/4 Cup freshly squeezed lemon juice
1/3 Cup granulated sugar
1 Cup powdered sugar

1. Preheat oven to 350.  Grease a 10 cup bundt cake pan.  Grease with butter and dust with flour and tap of excess.

2. Pulse the nuts in food processor until finely chopped.

3.  In a bowl; sift flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.

4. In the bowl of stand mixer, beat eggs, 1 3/4 Cup sugar, olive oil for 3 minutes on medium speed until light and fluffy.  Scrape sides then add vanilla.

5. Mix in dry ingredients, then stir in nuts and zucchini.

6. Spoon into cake pan and bake for 45-50 minutes or until toothpick comes out clean and cake pulls away from pan.

7. Make glaze by whisking ingredients together.  Let cake cool for 10 minutes, brush glaze or cake then cool completely.