| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Cakes, Vegetables, Nuts | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
PATTI - VDRJ67A 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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