This recipe is also the one that I use for carrot cake, or a carrot/zucchini combination. I wrote it down on a recipe card about 8 years ago and have no idea where I copied it down from, but it could have been anywhere. I’m sorry that I can’t give it’s source the recognition it deserves.
Mix sugar, oil and eggs. Add everything but the zucchini and stir to combine. Mix in the zucchini and pour into 2 greased 8 inch cake pans. Bake at 350 degrees 30 to 35 minutes. Let cool completely and frost with cream cheese icing.
Mix cream cheese and butter until thoroughly combined, add vanilla. Mix in powdered sugar. I added nuts to mine but that is totally optional. Spread icing onto cooled cake and enjoy.
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