Zucchini Cake

Steps

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1. 1
   Gather all ingredients. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
   ≈0:18
2. 2
   Trim and shred the fresh zucchini into small pieces, then measure out two cups. Let any excess moisture drain.
   ≈1:06
3. 3
   Crack two eggs into a mixing bowl and beat lightly. Add the vegetable oil, brown sugar, and vanilla extract, stirring to combine.
   ≈5:02
4. 4
   Gradually add the dry flour mixture, incorporating it bit by bit and stirring gently until combined.
   ≈6:31
5. 5
   Fold in the shredded zucchini and chopped toasted walnuts (reserving some for garnish), mixing gently until evenly distributed.
   ≈7:34
6. 6
   Grease the 11" × 7" × 1.5" baking dish with butter, coating all sides evenly. Pour the batter into the dish and smooth the top gently.
   ≈9:06
7. 7
   Bake in a 315°F oven for 30 minutes, until a toothpick inserted in the center comes out clean.
   ≈11:39
8. 8
   Remove from the oven and let the cake cool.
   ≈13:01
9. 9
   Prepare the glaze: mix the powdered sugar with water, a little at a time, stirring until smooth. Drizzle over the cooled cake as decoration.
   ≈13:19
10. 10
    Top the glazed cake with the reserved chopped walnuts for final decoration.
    ≈15:02