Zucchini Cake

This must have been good because Shane and I have eaten almost an entire 9x13 pan in 2 days, normally when I bake sweets I have to throw the last piece out. This is partially out of self preservation, (I would eat it all) and usually because Shane only eats a couple of pieces and then no more. When I came back in from riding last night I discovered he had eaten a piece and a half and then had another after dinner. Eeeks we better get running!

It closely follows my carrot cake recipe with just a few tweaks.

Zucchini Cake with Cream Cheese Frosting

4 eggs
3 cups shredded zucchini
1 cup brown sugar
1/2 -2/3 cup olive oil or any other oil
1/2 cup applesauce
3 tsp. vanilla
2 c flour (I used 1 c. white and 1 c. wheat)
2 tsp baking soda
2 tsp baking powder
1/2 tsp. salt
3 tsp. cinnamon
1 tsp ginger
1/2 tsp nutmeg
lemon rind from about half or a little more of 1 lemon

Preheat oven to 350 grease and flour a 9x13 pan (when making carrot cake I have used 2 round pans so this should work if you want to build a layer cake instead)
Beat eggs, oil, sugar, vanilla mix in flour and other dry ingredients and lemon rind stir in zucchini. Pour into prepared pan and bake 40-50mins. Let cool at least 10 mins before turning onto a wire rack to cool completely or if you are lazy like I was just let cool in pan!

Cream cheese frosting

1 stick of butter at room temp
1 8oz pkg of cream cheese
1 cup powdered sugar
squeeze of half lemon

Beat butter, cream cheese and sugar together on med high speed until thoroughly incorporated and smooth and creamy looking. Taste test to make sure it is sweet enough to your liking (I do a lot less sugar then most recipes.) Add the juice from half a lemon and continue mixing once your cake is cooled you can spread it on the top! If you are doing a layer cake you may need to double the recipe. The result was a very light and tangy frosting almost like a cream cheese sour cream frosting if there is such a thing!