MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon-almond Tea Cake *
  Categories: Coffee cake, Vegetables, Nuts
       Yield: 1 servings
  
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       2 c  Zucchini; finely shredded
       1 ts Salt
       1 c  Vegetable oil
     3/4 c  Sugar
       3    Eggs; room temperature
     1/2 c  Honey
     1/4 c  Fresh lemon juice
       2 tb Lemon peel; grated
   2 1/4 c  All purpose flour
       2 ts Baking soda
     1/2 ts Baking powder
   1 1/2 c  Almonds; chopped
       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~. Grease 9x13″
   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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