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Source: Taste of Home Cookbook

Zucchini Cake
This is a terrific cake--it can be made with apples, carrots, or zucchini!
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Serves: 20-24 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
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2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 eggs
1 cup vegetable oil
2 cups shredded zucchini
1/2 cup chopped walnuts, optional
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioner's sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

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