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Lemon-Almond Tea Cake

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

2  c  Finely shredded zucchini
1  t  Salt
1  c  Vegetable oil
3/4  c  Sugar
3    Room temperature egg
1/2  c  Honey
1/4  c  Fresh lemon juice
2  tb  Grated lemon peel
2 1/4  c  All purpose flour
2  ts  Baking soda
1/2  ts  Baking powder
1 1/2  c  Chopped almonds
2  tb  Honey

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350 deg. Grease 9x13-inch 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.

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