2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 3/4 cups sugar
1 cup light olive oil
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini
1/3 cup chopped crystallized ginger
2 tablespoons chopped fresh lemon verbena or lemon balm, if desired*
4 teaspoons grated lemon peel
1/4 cup lemon juice
1 3/4 to 2 cups powdered sugar
1. Heat oven to 350ºF. Grease 12-cup Bundt pan; dust with flour, tapping out excess. Whisk flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and allspice in medium bowl.
2. Beat sugar and oil in large bowl at medium-low speed until moistened. Add eggs one at a time, beating until combined. Beat in vanilla. At low speed, beat in flour mixture. Stir in all remaining cake ingredients; spoon into pan.
3. Bake 45 to 50 minutes or until wooden skewer inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes; invert onto wire rack. Cool completely.
4. Whisk lemon juice and 1 3/4 cups powdered sugar in medium bowl, adding additional powdered sugar to desired glaze consistency. Drizzle over top of cake; let stand until glaze is set.
PER SERVING: 465 calories, 19.5 g total fat (3 g saturated fat), 4 g protein, 70 g carbohydrate, 45 mg cholesterol, 315 mg sodium, 1.5 g fiber
TIP *Lemon verbena is a long narrow-leaf tender herb with a strong lemon flavor. Lemon balm or other lemon-flavored herbs can be substituted.
Check out these 7 ways to cut zucchini.