Zucchini Tea Loaf

Coffee or tea - it doesn't matter. This moist loaf tastes good with anything!

• Ready In: 50 mins
• Serves: 15

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, ½ 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.