|2 cups||Finely shredded zucchini|
|1 cup||Vegetable oil|
|3 \N||Room temperature egg|
|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|
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.