Zucchini Cake

HELP !! Once again the garden is being taken over by too many zucchini ! Every year when we start planning out the garden I tell mr.G  ask mr.G not to go crazy with the zucchini seeds. Every year mr.G, ignores me  and goes crazy with the zucchini seeds.  We must have 10 plants in the garden, this results in WAY TO MANY zucchs. So needless to say, everyday I have found some way for us to eat these little green guys. This cake, hands down is my favorite way to use them up. It is lovely without the cream cheese frosting, but I would be lying if I said I ever make it without it. Use some young, tender zucchini, it is easy to shred everything up all at once. Hope you give this a try !

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
3 eggs, lightly beaten
1 cup vegetable oil
1 1/2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
2. Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.


Cream Cheese Frosting


1 package cream cheese,200g softened
1/4 cup butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

1. Beat cream cheese, butter, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar if needed for easy spreading.