Preheat oven to 180C and grease a 22cm fluted deep ring tin.
Put rind, oil, sugar, eggs and vanilla in a large mixing bowl and whisk with a balloon whisk until combined and thickend.
Add nuts, almond meal, flour, mixed spice and zucchini to mixture and stir with a wooden spoon until just combined.
Spoon mixture in tin and bake for 45 mins.
To make glaze gently melt butter in a pan and then add lemon juice and remove from heat stirring in icing sugar until well combined.
Remove cake from oven and let it stand for 10 mins before turning out and pouring the glaze on top.