Yield: 24 servings
| Measure | Ingredient |
|---|---|
| \N \N | EVA ESTES BXGT29B |
| 1¼ cup | SUGAR |
| 1 cup | OIL |
| 3 \N | EGGS |
| 2 teaspoons | LEMON RIND; GRATED |
| ¼ cup | LEMON JUICE |
| 1¾ cup | ZUCCHINI; SHREDDED |
| 2 cups | FLOUR |
| ¼ teaspoon | BAKING POWDER |
| 2 teaspoons | SODA |
| 1 teaspoon | SALT |
| 1 cup | WALNUTS; CHOPPED |
| \N \N | POWDERED SUGAR; SIFTED |
Combine 1 1/4cups sugar, oil, eggs, lemon rind, and lemon jice in a large mixing bowl; mix well. Stir in zucchini.
Combine flour, baking powder, soda, and salt; gradually add to zucchini mixture, stirring well. Stir in walnuts. Pour batter into a greased 13x9x2-inch baking pan. Bake at 350d for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool; dust top with sifted powdered sugar. Cut into bars. Yield: 2 dozen