1 cup (135g) almonds, pecans, or walnuts, toasted
2 cups (280g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher or sea salt
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
1 3/4 (350g) cups sugar
1 cup (250ml) extra-virgin olive oil (I used 1/2 c. canola oil and 1/2 c. olive oil)
2 teaspoons vanilla extract
2 1/2 cups (300g) finely grated zucchini (about 3-4 medium zucchini)
2 tsp. freshly grated orange zest

Geni’s Orange Glaze
adapted from David Lebovitz’s Lemon Glaze
1/4. juice from a freshly squeezed orange (more if needed for consistency)
1 1/3c. sifted powdered sugar
orange slices and grated orange zest for garnishment (I also used sliced zucchini)