Zucchini Cake With Cream Cheese Frosting

Recipe Ingredients

		Cake
2 cups	396g / 13oz	Sugar
1 cup	237ml	Oil
3		Eggs
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Ground cinnamon
2 cups	474ml	Zucchini - shredded
		Unpeeled - packed
1 cup	146g / 5.1oz	Nuts - finely chopped
1 tablespoon	15ml	Vanilla
		Cream Cheese Frosting
3 cups	594g / 20oz	Powdered sugar - sifted
6 oz	170g	Cream cheese - softened
5 tablespoons	75ml	Butter or margarine
1 teaspoon	5ml	Lemon extract

Recipe Instructions

Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.

Sift flour with soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture.

Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well-greased 10-inch tube pan.

Bake at 350F 60 to 65 minutes.

Cool in pan on rack 15 minutes or longer.

Remove from pan and cool cake thoroughly on rack.

To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended.

Spread over cooled cake.

Source:
Taste of Home Aug/Sept '97

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