Whole Wheat Zucchini Spice Cake With Lemon Glaze

• 1 zucchini, grated
• 2/3 cup white sugar
• 1/2 cup oil
• 1 egg, beaten
• zest of 1 lemon
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1 cup AP flour
• 1/2 cup whole wheat flour
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1/2 cup finely chopped walnuts
• 1/4 cup ground flaxseed
• 1 cup powdered sugar
• juice of 1 lemon

1. Preheat oven to 350 degrees f. Grease a 9x5 loaf pan and dust lightly with flour.
2. Whisk together egg, sugars, vanilla, oil, and lemon zest in large bowl. Stir in grated zucchini.
3. Whisk flours, spices, and salt in a separate bowl.
4. Sprinkle baking soda over wet mixture and stir to combine.
5. Add dry ingredients to wet mixture gradually, whisking as you go. Mix until just combined.
6. Stir in walnuts and flaxseed. Batter will be very thick.
7. Spoon into loaf pan, smooth the top with a spatula or large spoon, and bake in preheated oven for 50-55 minutes, or until tester inserted in the middle comes out clean. Let cool for 10 minutes on wire rack and invert.
8. Since this cake is better on day two, I would wait until the second day to glaze, but if you can't wait, at least wait until the cake is completely cool. Stir together the powdered sugar and lemon juice with a fork and drizzle over the cake in horizontal lines. The glaze should be pretty thick and just barely pourable.

zucchini, white sugar, oil, egg, vanilla, salt, baking soda, flour, whole wheat flour, ground ginger, cinnamon, coriander, walnuts, ground flaxseed, powdered sugar, lemon

Taken from food52.com/recipes/27219-whole-wheat-zucchini-spice-cake-with-lemon-glaze (may not work)