Fresh Zucchini Cake (similar to carrot cake)

From: mcrae@cs.ubc.ca (Valerie McRae)

3 medium eggs
1 1/4 c. sugar
1 c. vegetable oil
1/4 c. freshly sqeezed lemon joice
2 tsp grated lemon rind
1 3/4 c. shredded unpeeled zucchini (aobut 2 medium)
2 c. all-purpose flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 c. coarsely chopped walnuts

In medium bowl combine eggs, sugar, oil, lemon joice and rind.  Beata by
hand until well blended.  Add zucchini, mixing well.  Sift together
flour, soda, salt and baking powder; stir into zucchini mixture.  Fold
in nuts. Pour into greased 9x13 baking pan.  Bake in moderate oven (350)
45 - 50 minutes or until cake springs back when pressed lightly with tip
of finger.  Cool in pan.  Cut into bars to serve.