Zucchini Tea Loaf

Coffee or tea - it doesn't matter. This moist loaf tastes good with anything!!

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 , cup honey , 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.

zucchini, salt, corn oil, sugar, eggs, honey, fresh lemon juice, lemons, zest of, all-purpose flour, baking soda, baking powder, almonds