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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Eggs Cakes, Nuts, Vegetables 1 Servings

INGREDIENTS

2 c Zucchini, finely shredded
1 t Salt
1 c Vegetable oil
3/4 c Sugar
3 Eggs, room temperature
1/2 c Honey
1/4 c Fresh lemon juice
2 T Lemon peel, grated
2 1/4 c All purpose flour
2 t Baking soda
1/2 t Baking powder
1 1/2 c Almonds, chopped
2 T Honey

INSTRUCTIONS

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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