ZUCCHINI CAKE

~ Taste of Home, Collector’s Edition

2-1/2 c. flour
2 c. sugar
1-1/2 t. cinnamon
1 t. salt
1/2 t. baking powder
1/2 t. baking soda
1 c. vegetable oil
4 eggs
2 c. shredded zucchini
1/2 c. chopped walnuts (optional)

FROSTING
3 oz. cream cheese, softened
1/4 c. butter or margarine, softened
1 T. milk
1 t. vanilla extract
2 c. powdered sugar
additional chopped walnuts (optional)

Heat oven to 350 degrees and grease 9x13-inch pan. 

In large mixing bowl, mix flour, sugar, cinnamon, salt, baking powder, and baking soda. In separate bowl, combine oil and eggs; add to dry ingredients and mix well. Stir in zucchini until thoroughly combined. Fold in walnuts, if desired. Pour into prepared baking pan and bake 35–40 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Mix in powdered sugar. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

Notes: I never use nuts and get rave reviews from everyone I’ve served this to. I've also made this recipe as cupcakes, baking two dozen at 375 degrees for 20 minutes.