Zucchini Cake With Crunchy Lemon Glaze

Name: Zucchini Cake With Crunchy Lemon Glaze
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 135 grams cup almonds, pecans, or walnuts, toasted; 1 teaspoon baking powder; 1 teaspoons baking soda; 3 larges eggs, at room temperature; 280 grams cups flour; 65 grams 1/3 cup granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon dried ground ginger; 60 milliliters 1/4 cup freshly squeezed lemon juice; 1 teaspoons freshly ground nutmeg; 250 milliliters cup extra-virgin olive oil; 140 grams cup powdered (confectioners) sugar; 1 teaspoon kosher or sea salt; 350 grams 3/4 cups sugar; 2 teaspoons vanilla extract; 300 grams 1/2 cups finely grated zucchini

Zucchini Cake With Crunchy Lemon Glaze is a dairy free and vegetarian recipe with 12 servings. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 538 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of zucchini, ground ginger, baking soda, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 50 minutes.