Cinnamony Zucchini Cake with Creamy Cream Cheese Frosting!

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.I realize that this is not the best quality photo, but it really is a cinnamony-brown-colored cake.

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I still have zucchini growing totally out of control in the garden, so I'm whipping up more of this incredible cake that we always look forward to every year.   Actually, this is one of hubby's favorite cakes, so moist and flavorful, and the frosting is so good!  Plus since it is a long weekend, and the temps are falling (and somewhat chilly in the morning!), I'm in the mood for baking something cinnamon-y, sweet, yet super simple for this time of year. A cake that came to mind to both use up some zucchini and at the same time, satisfy my anticipation of cooler autumn weather, is my fresh Zucchini Cake with Cream Cheese Frosting.  Oh, and it can be frozen too, so if last-minute guests pop by, you can have something ready for them (I've never frozen the frosting though).  Here is the recipe that I've been baking ever since 1979 . . . oh gosh, that was 30 years ago!

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Cinnamon-y Zucchini Cake with Cream Cheese Frosting
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What you need to make the cake and frosting:

For the cake:

2 cups grated zucchini

2 cups sugar

2 cups flour

3 jumbo eggs

1 cup oil (we use canola)

2 tsp. cinnamon

3/4 tsp. baking soda

2 tsp. baking powder

1 cup chopped walnuts or pecans

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For the frosting:
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2 cups powdered sugar

1/2 stick unsalted butter

1 small 3 oz. package cream cheese

1 tsp. butter flavoring
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What you need to do to make the cake and frosting:

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Mix all ingredients together for the cake. Stir well. Bake in 350 degree oven for 50 minutes.

For the frosting, beat all the ingredients together until light and fluffy.

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I just love the colors of this gorgeous, green and white shredded zucchini! So fresh and crisp!
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So after you make this, have a cup of your favorite flavored coffee or tea with a slice of cinnamon bliss!

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I hope that you ENJOY this cinnamon-y, creamy treat!!

Cinnamon-y Zucchini Cake With Buttery Cream Cheese Frosting

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