The Best Zucchini Cake

The Best Zucchini Cake
(adapted from Betty Crocker)


Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded zucchini (most of one mondo summer zucchini)
1 cup coarsely chopped pecans

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in zucchini and pecans. Stir in flour Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Use all the frosting - makes a nice thick topping.

I have people actually ask me to make this again.