| 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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