Zucchini Tea Loaf

Submitted by evelynathens

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

 

• Ready In: 50mins
• Ingredients: 13
• 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.

Reviews

[Kittencalrecipezazz]

Wonderful zuchinni cake Evelyn! I made this today to give to my son and his fiance (they both love zuchinni) I did however weight it for more than 1 hour, it was more like half a day, as I when out for about 4 hours, then came home and prepared it as stated, I added in 1/2 tsp cinnamon also. This cake turned out so good, I gave half to my son, and DH and myself had the rest with our evening coffee, we even have a piece for breakfast! thank you so much for suggesting this recipe Evelyn, we all enjoyed it so much, it's a keeper for sure!...Kittencal:)