Zucchini Cake

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
2 cups	396g / 13oz	Sugar
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 cup	237ml	Vegetable oil
4		Eggs
2 cups	474ml	Shredded zucchini
1/2 cup	73g / 2.6oz	Walnuts - chopped - optional
		Frosting
1		Cream cheese - softened
1/4 cup	49g / 1.7oz	Butter or margarine - softened
1 tablespoon	15ml	Milk
1 teaspoon	5ml	Vanilla extract
2 cups	396g / 13oz	Confectioners' sugar
		Additional walnuts - chopped - optional

Recipe Instructions

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.

Combine oil and eggs; add to dry ingredients and mix well.

Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth.

Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 20-24 servings.

Source:
Taste of Home Aug/Sept '97

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