Soft zucchini cake frosted with a rich, tangy cream cheese frosting - the best way to eat zucchini this summer!
1 1/4cupsall purpose flour
1-2tablespoonsmilk or cream
Preheat oven to 350°F. Grease an 8x8 inch baking pan. In a large bowl, whisk together the zucchini, sugar, oil and eggs. Combine the flour, cinnamon, salt, baking powder and baking soda in a separate bowl.
Gently stir the dry ingredients into the wet. Spread the batter into the greased baking pan. Bake at 350 F. for 28-32 minutes. Cool completely.
Beat together the cream cheese and butter until smooth. Beat in the milk, vanilla and powdered sugar. Spread onto cool cake.
This recipe can easily be doubled for a 9 x 13 inch pan.