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

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour.
Squeeze out excess moisture. Preheat oven to 350~. Grease 9×13″ 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.

Source

Hints, Tips and Comments

Please add your tips and cake making tricks here, how did you improve the Lemon and Almond Cake recipe any other additions to turn this into a truly great cake.

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