Zucchini cake, topped with cream cheese frosting, is a favorite family dessert.
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2 cups sugar
1 medium (2 cups) zucchini, shredded
1 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Eggs
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup chopped walnuts or pecans
1 (8-ounce) package cream cheese, softened
1/4 cup Land O Lakes® Butter, softened
1 tablespoon milk
2 cups powdered sugar
Heat oven to 350ºF. Grease 15x10x1-inch baking pan; set aside.
Combine sugar, zucchini, melted butter and eggs in bowl; beat at medium speed until well mixed.
Combine flour, cinnamon, salt, baking powder, baking soda and ginger in bowl; gradually add to zucchini mixture, beating at low speed until mixed. Stir in walnuts.
Pour into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine cream cheese, 1/4 cup butter and milk in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until well mixed. Frost cake. Store refrigerated.
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