Zucchini Olive Oil Cake with Crunchy Lemon Glaze

Ingredients

• 1 cup (135 g) toasted almonds, walnuts, or pecans, finely chopped
• 1 cup (120 g) all purpose unbleached flour
• 1 cup (120 g) white whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher or sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground dried ginger
• ½ teaspoon ground nutmeg
• 3 large eggs at room temperature
• 1 cup (201 g) light brown sugar
• ¾ cup (144 g) white granulated sugar
• 1 cup (250 ml) light extra virgin oil
• 2 teaspoons vanilla extract
• 2½ cups (310 g) finely grated zucchini

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