Zucchini Cake

Ingredients

• 2 cups shredded zucchini

• 2 cups sugar

• 1 cup canola oil

• 4 eggs

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup chopped walnuts or pecans, optional

• FROSTING:

• 1 package (3 ounces) cream cheese, softened

• 1/4 cup butter, softened

• 1 tablespoon 2% milk

• 1 teaspoon vanilla extract

• 2 cups confectioners' sugar

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Nutritional Facts

1 serving (1 piece) equals 275 calories, 13 g fat (3 g saturated fat), 45 mg cholesterol, 174 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Directions

1. 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.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. 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.Yield: 20-24 servings.