1 cup chopped nuts (I used a combination of pecans and macadamia)
⅓ cup confectioners’ sugar for decoration
Instructions
Preheat oven to 350°F. Grease and flour Bundt pan.
In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in grated zucchini.
In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Mix thoroughly. Stir in nuts.
Pour batter into prepared pan and bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean. Let cool in pan on a wire rack for 20 minutes. Gently loosen cake from edge and center of pan; invert onto plate. Cool completely.
Sprinkle top with sifted confectioners' sugar. Cut with a serrated knife and serve. Enjoy!