Zucchini Tea Loaf - cooking recipe

Ingredients

2 cups finely shredded zucchini
1 teaspoon salt
1 cup corn oil
3/4 cup sugar
3 eggs, room temperature
1/2 cup honey
1/4 cup fresh lemon juice
2 tablespoons grated lemons, zest of
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 cups chopped almonds, toasted
2 tablespoons honey

Preparation

Mix zucchini and salt in colander.
Weight with plate and let drain 1 hour.
Squeeze out excess moisture.
Preheat oven to 350F.
Grease 13 X 9 inch pyrex baking dish.
Mix oil, sugar, eggs, 1/2 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.
Mix in zucchini.
Sift flour, baking soda and baking powder; stir into zucchini mixture.
Do not overblend.
Fold in nuts.
Pour into prepared dish.
Bake until springy to touch, about 30-35 minutes.
Spread 2 tblsps honey over top.
Cool in pan and serve at room temperature.