MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon-almond Tea Cake *
 Categories: Coffee cake, Vegetables, Nuts
      Yield: 1 servings
 
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      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
 
  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.
 
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