Zucchini Cake

Zucchini Cake

Cake Ingredients:

• 2 cups all-purpose flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 2 tsp. baking soda
• 1 tsp. salt
• 1/4 tsp. baking powder
• 3 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tsp. vanilla extract
• 1 tsp. lemon zest
• 3 to 4 medium zucchini, grated for 2 cups
• 1 cup walnuts or pecans, chopped
• 1/2 cup golden raisins

Frosting Ingredients:

• 3 oz. cream cheese, softened to room temperature
• 1/4 cup unsalted butter, room temperature
• 2 cups powdered sugar
• ⅓ cups additional chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 F.
2. Grate the zucchini and let sit for 15 minutes.Place into colander and squeeze out water until you have 2 cups. Set aside.
3. Butter a 9-by-13-inch baking pan.
4. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, salt, and baking powder. Set aside.
5. In a mixer, beat the three eggs on high speed until well combined.
6. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest.
7. Stir in the flour mixture, a bit at a time.
8. Stir in the drained zucchini and chopped nuts and raisins.
9. Pour mixture into prepared pan. Bake at 350 F for 40 to 45 minutes.
10. Remove from the oven and let cool completely before frosting.
11. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
12. Frost the cake, sprinkle with additional nuts and serve.