1 c. oil
2 c. sugar
3 eggs
2 tsp. vanilla
2 tbsp. sherry
2 c. shredded zucchini, drained
1 tsp. grated lemon peel
3 c. flour
Dash salt
1 1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3/4 c. chopped nuts
Sherry glaze

Beat together oil, sugar and eggs, one at a time, beating after each addition. Stir vanilla, sherry, zucchini and lemon peel; set aside.

Stir together flour, salt, soda, baking powder and cinnamon; set aside 1/2 cup. Stir zucchini mixture into flour mixture; stir to blend. Add nuts to remaining 1/2 cup flour mixture. Stir into cake mixture.

Spoon into a well greased 10 inch tube pan or 3 (8x5 inch) loaf pans. Bake at 325 degrees 60-75 minutes. Cool 10 minutes. Remove from pan and cool on rack. Spread glaze on cake while hot.

SHERRY GLAZE:

1 1/2 c. powdered sugar
1 tbsp. butter, softened
1 tbsp. sherry
1 tbsp. milk

Beat together sugar and butter. Add sherry and milk until the desired consistency. Spread on top of cake.