CAKE
Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5bundt (or tube cake pawith non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.
Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.
In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
Gently fold in the zucchini and apple.
Scrape the batter into the prepared cake pan, smooth the top.
Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.
GLAZE
Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.
Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.