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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Coffee or tea - it doesn't matter. This moist loaf tastes good with anything! Ingredients:
2 cups finely shredded zucchini |
1 teaspoon salt |
1 cup corn oil |
3/4 cup sugar |
3 eggs, room temperature |
1/2 cup honey |
1/4 cup fresh lemon juice |
2 tablespoons grated lemons, zest of |
2 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 1/2 cups chopped almonds, toasted |
2 tablespoons honey |
Directions:
1. Mix zucchini and salt in colander.
2. Weight with plate and let drain 1 hour.
3. Squeeze out excess moisture.
4. Preheat oven to 350F.
5. Grease 13 X 9 inch pyrex baking dish.
6. Mix oil, sugar, eggs, 1/2 cup honey (if you measure out the oil before measuring out the honey, it will be easier to get the honey out of the measuring cup since it will have a film of oil in it), lemon juice and zest in large bowl until well-blended.
7. Mix in zucchini.
8. Sift flour, baking soda and baking powder; stir into zucchini mixture.
9. Do not overblend.
10. Fold in nuts.
11. Pour into prepared dish.
12. Bake until springy to touch, about 30-35 minutes.
13. Spread 2 tblsps honey over top.
14. Cool in pan and serve at room temperature.
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