Zucchini Cake

Ingredients:

• 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

Frosting:

• 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

Directions:

1. Preheat oven to 350°. Grease 2 round baking pans or a 13x 9 oblong pan; set aside.

2. 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.

3. 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

1. 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)

2. Frost the cake and sprinkle with the reserved ¼ cup chopped walnuts if desired.

3. Store in the refrigerator.