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2 c Zucchini; finely shredded
1 ts Salt
1 c Vegetable oil
3/4 c Sugar
3 Eggs; room temperature
1/2 c Honey
1/4 c Fresh lemon juice
2 tb Lemon peel; grated
2-1/4 c All purpose flour
2 ts Baking soda
1/2 ts Baking powder
1-1/2 c Almonds; chopped
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°. Grease 9x13"
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.
