| 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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