Start by candying almonds. In a large stockpot, toast almonds for a couple minutes over medium heat.

Add 1/2 cup white sugar and stir constantly with a rubber spatula or wooden spoon over medium/high heat. The sugar will clump like sand at first. Keep going until the sugar dissolves into a brown liquid caramel and coats the nuts. Turn your heat down if the sugar begins to burn.

Transfer candied almonds to a silicon-lined baking sheet and sprinkle with salt and cinnamon. Let cool.

For the zucchini cake, start by preheating oven to 350°F. Grease a bundt cake pan with butter and lightly dust flour in the pan, turning and patting to remove excess flour and coat all the butter.

In a stand mixer with a whisk attachment, whip 1 cup white sugar, 3/4 cup brown sugar, and 3 eggs on high until light and fluffy.

Turn mixer down to medium and slowly drizzle in the olive oil to emulsify. Add softened butter, sour cream, lemon zest, and vanilla.

Peel and grate zucchini and squeeze out excess liquid with a dish towel or cheese cloth. Add zucchini to cake batter.

Sift flour, salt, cinnamon, and baking soda over large mixing bowl. Add tarragon. Add your dry ingredients gradually to the wet zucchini batter.

In a blender or mortar and pestle, blend candied almonds until it becomes a thick crumb. Transfer your cake batter to the prepared bundt cake pan and sprinkle candied almond crumb on top. Swirl into the batter with a chopstick.

Bake cake for 55-65 minutes, or until the cake is golden and springs back when touched. Let cool on a wire rack for at least 30 minutes.

Remove cake from bundt pan and allow to cool completely before adding glaze.

To make glaze, whisk together powdered sugar, lemon juice, and lemon zest in a pyrex measuring glass. Add a pinch of salt for flavor. It should be a thick, creamy mixture. Pour onto cool cake and spread with a spatula.