Olive Oil Zucchini Cake with Lemon Crunch Glaze

This is one of those dissapearing squash recipes that people who have gardens need this time of year.  After a visit to some of P's relatives in upstate PA,  we were gifted with a zucchini the size of a toddler and a need to use it up quick before our trip to Michigan.  A quick review of my zucchini friendly recipes found this intruiging one in Dolce Italiano.  A cake made with olive oil,a very healthy fat,  kept moister with lots of fresh squash and with a crunch lemony glaze on top.  I mized together in a snap, and I decided pecans would be tastier then walnuts in this cake (also I was out of walnuts). 

  I glazed it as specified, but someone (P) put the cake dome lid on before it had a chance to dry. (the glaze must dry completely on a hot, cooling cake to make the crunchyness)  So my glaze was not so crunchy.  

But it was still yummy.  It seems I'll be returning from Michigan with the gift of squash, so there will probably be a chance to perfect the glaze! I'm also betting this could be done with a whole grain flour, maybe some agave, and this would be a very healthy cake!

I'm submitting this to Bookmarked Recipes

at Ruth's Kitchen Experiments.  check it out!