2cups grated zucchinilightly packed into the cups; ~1 medium zucchini
Glaze & Topping
⅓cup almond slicestoasted
Preheat the oven to 350F degrees.
Coat a 9x5 loaf pan with non-stick spray. Or lightly coat with vegetable oil or butter with a paper towel.
In a large mixing bowl, whisk together the granulated sugar, lemon juice, lemon zest, vegetable oil, eggs, vanilla extract, and almond extract until well combined.
In a medium mixing bowl, whisk together baking powder, baking soda, salt, ground ginger, almond flour, and all-purpose flour until well combined.
Add the wet ingredients to the dry ingredients bowl and stir together just until the batter comes together and there are only a few slight wisps of dry flour to be seen.
Fold the zucchini and poppy seeds into the batter gently but until evenly distributed in the batter.
Scrape the batter into the prepared baking pan using a knife or small offset spatula to ensure the batter is even. Bake for 50-60 minutes until a toothpick or skewer inserted into the cake comes out clean with no wet batter attached.
While the cake is baking, in a medium bowl, whisk together the confectioners sugar, lemon juice, and almond extract until everything is smooth and the glaze is a pourable consistency.
Cool the cake for about 10 minutes and then remove from the pan. Let cool for another 10 minutes. Drizzle glaze over the top of the cake as evenly as possible using a small spatula to distribute the glaze across the top of the cake. Sprinkle with almonds. Let cool completely before cutting and eating.
Use either a box grater or food processor with the grater attachment to grate the zucchini. The food processor makes this job much easier.
To toast the almond slices, heat a small frying pan over medium heat and add the sliced almonds. Toast, stirring often, until the almonds turn golden brown on both sides.