Updated: Oct 18
2 cups shredded zucchini
1 1/2 cups sugar
1 cup canola oil
2 large eggs
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts, optional Plus ¼ Cup extra to sprinkle on top
8 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons milk or light cream 😊
1 teaspoon vanilla extract
2 ½ cups confectioners' sugar
Preheat oven to 350°. Grease 2 round baking pans or a 13x 9 oblong pan; set aside.
In a mixing bowl, beat the zucchini, sugar, canola oil and eggs until well blended. In a separate bowl, combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in the ½ cup chopped walnuts if desired.
Pour into prepared pan(s). Bake until a toothpick inserted in the center comes out clean. 30 minutes for 2 round pans or 35-40 minutes for the 13x9 oblong pan. Cool completely on a wire rack(s).
For the Cream Cheese Frosting
In a mixing bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add the confectioners' sugar and mix well. (Add a touch more milk if too thick or sugar if it is too thin)
Frost the cake and sprinkle with the reserved ¼ cup chopped walnuts if desired.
Store in the refrigerator.