Zucchini Olive Oil Cake with Lemon Drizzle

Preheat oven to 350°. Grease and flour a 10-inch, straight-sided tube pan or fluted tube (Bundt) pan; set aside.

In a very large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg and ginger; set aside.

In a large bowl, whisk together olive oil, sugar, maple syrup, eggs, vanilla, 1 teaspoon lemon zest and 1 tablespoon lemon juice until smooth. Stir in the zucchini. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, fold in nuts. Spoon batter into prepared pan.

Bake about 55 minutes or until a wooden toothpick inserted near center comes out with only a few moist crumbs. Cool in pan on a wire rack for 10 minutes. If using a straight-sided tube pan, loosen cake from sides of pan. Pull up on the center tube to lift cake from pan, then loosen it from pan bottom. Transfer to a wire rack. (If using a fluted tube pan, simply invert cake onto a wire rack). Let cool completely. (If desired, wrap cooled cake in plastic wrap and let stand overnight before icing and serving.)

For icing: In a small bowl, whisk together the powdered sugar, remaining 1 teaspoon lemon zest and 2 tablespoons lemon juice and a pinch of salt until smooth. Drizzle over cooled cake.