“Coffee or tea - it doesn't matter. This moist loaf tastes good with anything!”
READY IN:
50mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

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.

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