Title: Lemon-Almond Tea Cake
Categories: Cake
Yield: 6 Servings

2	c	Finely shredded zucchini
1	ts	Salt
1	c	Vegetable oil
3/4	c	Sugar
3		Room temperature egg
1/2	c	Honey
1/4	c	Fresh lemon juice
2	tb	Grated lemon peel
2 1/4	c	All purpose flour
2	ts	Baking soda
1/2	ts	Baking powder
1 1/2	c	Chopped almonds
2	tb	Honey

Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture.

Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch, about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature.

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