Ingredients

2 C. finely shredded zucchini
1 tsp. salt
1 C. vegetable oil
3/4 C. sugar
3 room temperature eggs
1/2 C. honey
1/4 C. fresh lemon juice
2 Tbsp. grated lemon peel
2 1/4 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 C. chopped almonds
2 Tbsp. honey

Cooking Instructions

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350 degree. Grease 9×13 inch glass baking dish. Mix oil, sugar, eggs, 1/2 C. 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, for about 35 minutes. Spread 2 Tbls. honey over top. Cool in pan. Serve at room temperature.
 
 
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