Prepare a 200 mm loaf pan for the zucchini cake.
Wash, peel and grate the zucchini. Mix with salt, flour, cornmeal, cloves and cinnamon. Make an indentation in the center, crumble the yeast into it and mix with 1 tsp sugar, 5 tbsp lukewarm water and some flour. Cover and let rise for 10 minutes.
Dry roast the walnuts with the pine nuts in a frying pan without fat. Add to the dough with the remaining sugar and the raisins and knead everything together for 5 min. Cover and let rise for 30 minutes.
Preheat the oven to 175 °C. Grease the baking pan and dust with flour. Pour in the dough and bake in the oven on the lowest rack at 150 °C for 1 hour.
For the icing, mix the powdered sugar with the juice and a little lemon zest and spread on the zucchini cake.
Preparation Tip:
Use untreated lemon for the zucchini cake, preferably organic!
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