Zucchini Cake

Okay, I realize that zucchini season is coming to a close, but during the height of it, I tried this zucchini cake recipe. It was really good and if you are a fan of carrot cake, I am pretty sure you will like it. Plus, it is another way to use all that zucchini.

Zucchini Cake

1 1/2 cups sugar
1 cup vegetable oil
3 large eggs
2 teaspoons cinnamon
1 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded zucchini
2 cups all purpose flour

Preheat oven to 350. Grease bottom and sides of 13 x 9 pan or two 8 or 9 inch pans. Flour lightly.
Beat all ingredients except flour and zucchini in a large bowl. Add flour and stir just until combined. Stir in zucchini. Pour into prepared pan(s). Bake rectangle for 40 to 45 minutes or rounds 30 to 35 minutes, until a toothpick comes out clean. Cool completely and frost with cream cheese frosting. Store in the refrigerator.

Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup butter
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, butter, milk and vanilla until smooth.  Gradually beat in powdered sugar until smooth and spreadable.