Ingredients
3 large eggs3/4 cup canola oil2 cups all-purpose flour2 cups sugar2 teaspoons baking powder1-1/2 teaspoons salt1 teaspoon ground cinnamon2 cups shredded zucchiniFROSTING:3 ounces cream cheese, softened2 tablespoons butter, softened1 teaspoon vanilla extract3 cups confectioners’ sugar2 to 3 tablespoons milk
Preparation
In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
