Zucchini Lemon Cake

A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.

• Ready In: 1 hr
• Serves: 15

Ingredients

• 3  eggs
• 1 1⁄4 cups white sugar
• 1  cup  vegetable oil
• 1⁄4 cup lemon juice
• 2  teaspoons lemon zest
• 1 3⁄4 cups zucchini, peeling on shredded drained
• 2  cups flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1⁄4 teaspoon baking powder
• 1  cup walnuts, chopped
• 2  tablespoons powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. Combine eggs, sugar, oil, lemon juice, zest; beat well.
3. Add zucchini and mix well.
4. Sift the dry ingredients into small bowl.
5. Mix dry ingredients into the zucchini mixture.
6. Fold in nuts.
7. Pour into a greased 9" by 13" pan.
8. Bake at 350 degrees for 30 to 40 minutes, or until done.
9. Cool and dust with powdered sugar.