If you haven’t already, chop the nuts roughly and toast them. To toast the nuts, simply add them to a skillet over medium heat. Toss the nuts occasionally, and let them toast in the skillet until golden brown, about 3 minutes.

Add the brown sugar, sugar, cinnamon, flour, and walnuts to a small mixing bowl. Whisk together with a fork under everything is incorporated.

Now add the cubes of cold butter to the mixture. With your hands or a pastry cutter, mix the butter into the rest of the mixture. Keep going until streusel forms. This happens when the butter makes the cinnamon/sugars/walnuts/flour mixture clumpy.

Put the streusel mixture in the refrigerator for at least 15 minutes. The streusel needs to be cold before compiling and baking the cake.

To a large mixing bowl, add the canola oil, brown sugar, vanilla extract, and almond milk. Whisk until everything comes together, then add the zucchini and whisk again.

Now add in the eggs. Whisk until the eggs are completely incorporated.

Now add the flour, almond flour, salt, baking soda, and baking powder, cinnamon, and all spice.

Whisk until everything is just combined. Take care not to overmix.

Preheat the oven to 350 degrees.

Oil a 9x13 inch glass baking dish. Pour half of the cake batter into the dish.

Now sprinkle half of the streusel evenly over the top.

Pour the remaining half of the cake batter over the streusel as evenly as possible. If needed, use an offset spatula to carefully spread the cake batter.

Top the cake batter with the remaining streusel.

Bake the cake at 350 degrees for 50-55 minutes, until a toothpick inserted in the middle comes out mostly clean.

Let the cake cool for at least 15 minutes before adding the honey icing. While the cake cooks, make the icing.

Add the butter and milk to a small, microwave-safe bowl.

Microwave the butter and milk for 30-40 seconds, until melted and warm. Now stir in the honey and powdered sugar. Keep stirring until the icing is smooth. It will be thick yet pourable.

Ice the cake, and enjoy!

With a butter knife, simply drizzle the honey icing over the cake. Use as much or as little icing as desired.

Serve the cake as breakfast, brunch, or dessert. Enjoy!