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Lemon Zucchini Bars
August 16, 2005

I also used a well greased and floured bundt pan for this recipe. It came out very well. I always use the rind when shredding the zucchini. It provides color and fiber for the diet. This cake was moist and tasty. I topped it with confectioners sugar as the recipe called for, but a light lemon flavored icing would be nice drizzled on top of the bundt cake, as an alternative. Suggestion: Orange zest and orange juice could be substituted for the lemon zest and lemon juice. I will make this again!

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