2 c Sugar 1 tb Ground cinnamon
1 c Oil 2 c Zucchini, shredded
3 Eggs – unpeeled, packed
2 c Flour 1 c Finely chopped nuts
1 ts Baking soda 1 tb Vanilla
1 ts Salt
CREAM CHEESE FROSTING
3 c Powdered sugar; sifted 5 tb Butter or margarine
6 oz Cream cheese; softened 1 ts Lemon extract
Beat sugar, oil and eggs at medium speed in electric mixer bowl 4
minutes. Sift flour with soda, salt and cinnamon. Fold zucchini and
nuts into sugar mixture. Fold in flour mixture and vanilla, blending
thoroughly. Turn batter into well-greased 10-inch tube pan. Bake at
350F 60 to 65 minutes. Cool in pan on rack 15 minutes or longer.
Remove from pan and cool cake thoroughly on rack.
To make frosting, beat powdered sugar, cream cheese margarine, and
lemon extract until thoroughly blended. Spread over cooled cake.
Yields
12 servings