Try this Lemon-Almond Tea Cake recipe, or contribute your own.
Suggest a better descriptionMix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350~. Grease 9x13" glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch, about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature.
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Serving Size: 1 Serving (1108g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4566 | ||
Calories from Fat: 1498 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.4g | 222 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 103.8g | ||
Polyunsanturated Fat 47.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2712mg | 94 % | |
Potassium 552.4mg | 15 % | |
Total Carbohydrate 762.9g | 224 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 753.2g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4566
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