Zucchini Tea Loaf
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).