ZUCCHINI TEA LOAF

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Make and share this Zucchini Tea Loaf recipe from Food.com.

Provided by evelynathens

Categories     Quick Breads

Time 50m

Yield 15 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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, 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.
  • 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.

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