Zucchini Cake

This zucchini cake is an awesome way to use up my garden fresh zucchini! I've included two frosting recipes with this cake - the original is a light, wonderful frosting, but if you want to get really devlish try the very cream cheesy icing #2. Enjoy!

Zucchini Cake
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2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

ORIGINAL FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' 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 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 16-24 servings.

* Frosting #2
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1 (8oz) pkg. cream cheese, softened
1/4 cup butter, softened
1 tsp. lemon juice
1 tsp. Pure vanilla extract
1 1/2 cups Confectioners' sugar

Blend all ingredients until smooth and creamy, ice cooled 9x13 cake with frosting. Store in the refrigerator.