Zucchini Cake with Cream Cheese Frosting


2cups sugar
1cup oil
3 eggs
2cups flour
1teaspoon baking soda
1teaspoon salt
1tablespoon ground cinnamon
2cups zucchini, shredded, unpeeled, packed
1cup finely chopped nuts
1tablespoon vanilla
Cream Cheese Frosting
3cups powdered sugar, sifted
6ounces cream cheese, softened
5tablespoons butter or margarine
1teaspoon lemon extract


  1. 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.
  2. 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.
  3. To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended. Spread over cooled cake.