Categories: Coffee cake, Vegetables, Nuts 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      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.