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Lemon Zucchini Bars
May 30, 2015

Dee-licious. Moist (a cup of oil makes that a no-brainer), lemony, but not too lemony, and prettily flecked with green zucchini. I omitted the nuts because I didn't want their distracting flavor here. Good call, for us anyway, as this cake has a very delicate flavor, because it's not burdened with spices typically associated with zucchini breads/cakes. I baked this as little cakes in small Bundt pans and gave them a lemon glaze of a cup of powdered sugar and 2 T. lemon juice - perfect to enhance that fresh, tart lemon flavor. (Important note: there is NOT enough batter here for a standard size Bundt pan. I know, because I tried - then dumped it out and filled small Bundt pans 2/3 full instead)

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