Preheat the oven to 350 degrees F. Grease
a Bundt cake pan
using cooking spray, and then dust
with flour to coat it completely, tapping out any excess flour.
the flour, baking powder, salt, baking soda, cinnamon, ginger
into a medium bowl and set aside.
In an electric mixer fitted with a paddle attachment, beat the eggs
, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract
. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer
to low and beat in the zucchini and walnuts until they are completely incorporated.
Pour the batter
into the prepared pan, smoothing the top with a spatula
. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.