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Zucchini Lemon Cake
Ingredients
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3 eggs
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1 1/3 cup sugar
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3/4 cup vegetable oil
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1/4 cup lemon juice
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2 cups grated, unpeeled zucchini
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2 cups whole barley flour
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1 tsp baking soda
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1 tsp baking powder
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1/2 tsp salt
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1 cup walnuts
Directions
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In a large bowl, beat eggs, sugar, oil, and lemon juice.
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Fold in grated zucchini.
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Sift together flour, soda, powder, and salt.
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Add nuts.
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Fold gently by hand into zucchini mixture.
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Pour into a well-greased, floured pan measuring 9 x 13" (21 x 33cm).
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Bake for 40 to 50 minutes at 350F (180C).
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