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Zucchini Cake with Crunchy Lemon Glaze

David
  • minutes
  • Serves 12 to 16

INGREDIENTS

1 tsp

Ginger, dried ground

2 1/2 cups

Zucchini

3

Eggs, large

1/4 cup

Lemon juice, freshly squeezed

1/3 cup

granulated sugar

1 tsp

Baking powder

1/2 tsp

Baking soda

2 tsp

Cinnamon, ground

2 cups

Flour

1 tsp

Kosher or sea salt

1/2 tsp

Nutmeg, freshly ground

1 cup

Powdered (confectioner's) sugar

1 3/4 cups

Sugar

2 tsp

Vanilla extract

1 cup

Olive oil, extra-virgin

1 cup

Almonds