Yield: 6
| Measure | Ingredient |
|---|---|
| 2 cups | Finely shredded zucchini |
| 1 teaspoon | Salt |
| 1 cup | Vegetable oil |
| ¾ cup | Sugar |
| 3 \N | Room temperature egg |
| ½ cup | Honey |
| ¼ cup | Fresh lemon juice |
| 2 tablespoons | Grated lemon peel |
| 2¼ cup | All purpose flour |
| 2 teaspoons | Baking soda |
| ½ teaspoon | Baking powder |
| 1½ cup | Chopped almonds |
| 2 tablespoons | 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 9x13-inch glass baking dish. Mix oil, sugar, eggs, ½ 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.