2 c Finely shredded zucchini
1 ts Salt
1 c Vegetable oil
3/4 c Sugar
3 Room temperature egg
1/2 c Honey
1/4 c Fresh lemon juice
2 tb Grated lemon peel
2 1/4 c All purpose flour
2 ts Baking soda
1/2 ts Baking powder
1 1/2 c Chopped almonds
2 tb Honey
Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
Squeeze out excess moisture.
Preheat oven to 350 deg. Grease 9×13-inch glass baking dish. Mix oil,
sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well
blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir
into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is
springy to touch, about 35 minutes. Spread 2 tablespoons honey over top.
Cool in pan. Serve at room temperature.
Yields
6