Zucchini Cake

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

1 cup vegetable oil

4 eggs

2 cups shredded zucchini

1/2 cups chopped walnuts, optional



Frosting



1 package (3 ounce) cream cheese, softened

1/4 cup butter or margarind, 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 13x9 baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool.



For frosting, in a small bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with chopped walnuts if desired. Store in refrigerator. Yields: 20-24 servings [img]images/smiley_icons/chef.gif[/img]