Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture.

Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch, about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature.