Zucchini Tea Loaf

• 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

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.

zucchini, salt, corn oil, sugar, eggs, honey, lemon juice, grated lemons, flour, baking soda, baking powder, almonds, honey

Taken from www.food.com/recipe/zucchini-tea-loaf-77278 (may not work)