Ingredients for 12 servings:
1. 1 large egg, slightly beaten
2. 1/3 cup granulated sugar
3. 1/2 cup molasses
4. 1/4 cup canola oil
5. 1/2 cup walnuts, chopped
6. 2 cups all-purpose flour
7. 1 teaspoon salt
8. 1 teaspoon baking soda
9. 3/4 teaspoon baking powder
10. 1 1/2 teaspoons lemon zest
11. 2/3 cup buttermilk
12. 2 cups zucchini, diced (NOT GRATED)

Directions:
1. Pre-heat oven to 350°F.
2. Grease and flour a 9×13-inch baking pan.
3. In a large bowl, mix egg, sugar, molasses, and oil; add nuts.
4. In another bowl, mix together flour, salt, soda, baking powder and lemon rind; add alternately with buttermilk to egg mixture.
5. Stir in diced zucchini.
6. Pour into prepared pan.
7. Bake for 35-40 minutes, or until cake tester inserted in center comes out clean.
8. Cool in pan on wire rack.
9. When completely cooled, frost if desired. Or serve with whipped cream.