Ingredients
2 cups shredded zucchini2 cups sugar1 cup canola oil4 large eggs2-1/2 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 cup chopped toasted walnuts, optionalFROSTING:3 ounces cream cheese, softened1/4 cup butter, softened1 tablespoon 2% milk1 teaspoon vanilla extract2 cups confectioners’ sugarChopped toasted walnuts, optional
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside.
In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired.
Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack.
For frosting, in a small bowl, beat the 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.
