Zucchini Cake

I found a zucchini that was hidden in the plant and got bigger than I prefer. I don't know why I thought I should use it to make a cake. The kids were already asleep by the time I frosted it and Brian was still on his trip that day. Oh, well.

Zucchini cake
1 1/2 c flour

2 c sugar
1 1/2 t cinnamon
1 t salt
1/2 t baking powder
1/2 t baking soda
1 c vegetable oil (I substituted half the oil for applesauce.)
4 eggs
2 c shredded zucchini
1/2 c walnuts, optional

Frosting:
1 package (3 ounces) cream cheese, softened
1/4 c butter or margarine, softened
1 T milk
1 t vanilla extract
2 c powdered 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 9x13-in baking pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in a refrigerator. Yield: 20-24 servings.

It was good. I over cooked it a little, but the applesauce and zucchini kept it moist.