Categories: Cakes 
      Yield: 8 servings 
  
  1 1/2 c  Walnut pieces 
      2 md Zucchini, unpeeled, ends 
           -trimmed 
    1/4 c  Cornstarch 
    1/4 c  Brown rice flour 
      1 ts Baking powder 
      1 pn Salt 
      3 lg Eggs 
    3/4 c  Sugar 
      2 tb Diced candied lemon peel, 
           -finely minced 
  
  Powdered sugar 
   
  Preheat oven to 350F.  Butter the sides of an 8 x 2-inch cake pan, line the 
  base with a circle of baking parchment and butter the parchment. Using a 
  nut mill, grind walnuts to flour and set aside. Using the same nut mill, 
  grind zucchini into fine shreds.  There should be 1 cup, firmly packed, or 
  6 ounces.  Place in a sieve and press out the liquid. Combine cornstarch, 
  rice flour, baking powder and salt; set aside. 
   
  Beat eggs with sugar until lemon-colored and very thick.  A lifted beater 
  should leave a slowly dissolving trail of batter.  Using a large rubber 
  spatula, lightly fold in grated walnuts and minced lemon peel, as though 
  mixing a souffle.  Fluff up zucchini shreds and fold in. Sift 
  cornstarch-flour mixture over batter and quickly fold in, retaining as much 
  volume as possible. 
   
  Pour into prepared pan (the batter will be loose) and bake for 40 minutes, 
  until a tester comes out dry.  Let cool in pan for 10 minutes before 
  unmolding onto a rack.  Peel off paper, reverse onto rack right side up, 
  and let cool completely. 
   
  Dust with powdered sugar before serving. 
   
  Serves 8. 
   
  PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g 
  saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber. 
   
  From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93. 
   
  Posted by Steven Ceideburg. Reposted by Fred Peters.