Lyons Family Cookbook

Zucchini Cake

--- CAKE ---

2 1/2

cups

flour

2

cups

sugar

1 1/2

tsp

ground cinnamon

1

tsp

salt

1/2

tsp

baking powder

1/2

tsp

baking soda

1

cup

vegetable oil

4

eggs

2

cups

zucchini, shredded

1/2

walnuts (optional), chopped

--- FROSTING ---

1

package

(3 oz.) cream cheese, softened

1/4

cup

butter, softened

1

Tbs

milk

1

tsp

vanilla extract

2

cups

confectioner's sugar

Additional chopped walnuts (optional)

.

.

1

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking power 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 13 x 9 x 2" baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

2

For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioner's sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

3

Yield: 20-24 servings.