Ingredients
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 4 eggs
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3-1/2 cups freshly grated zucchini
- 1 cup California walnuts, chopped
Cream Cheese Frosting
- 1/4 cup unsalted butter, softened
- 226 g cream cheese, softened
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream
- 3 cups powdered sugar
Preparations
- Preheat oven to 176°C. Lightly grease a 9×13-inch pan with nonstick cooking spray.
- In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
- In a medium bowl, sift the flour, cinnamon, baking soda, baking powder and salt. Combine dry ingredients with the wet ingredients. Stir in zucchini and walnuts.
- Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
- For the cream cheese frosting, beat the butter and cream cheese together until creamy.
- Add vanilla extract and heavy whipping cream and beat until combined.
- Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.