Zucchini Olive Oil Cake with Crunchy Lemon Glaze

Name: 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; ¼ cup (60 ml) lemon juice, freshly squeezed; ⅓ cup (65 g) white sugar, granulated; 1 cup (140 g) powdered or confectioner’s sugar