Ingredients
3 cups all-purpose flour3 cups sugar2-1/2 teaspoons ground cinnamon1-1/2 teaspoons baking soda1 teaspoon salt1-1/2 cups vegetable oil4 large eggs, lightly beaten1 teaspoon vanilla extract3 cups shredded zucchini1 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-3/4 to 4 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans.
Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
