Zucchini Cake with Cream Cheese Frosting

• 2 cup sugar
• 4 eggs
• 1/2 cup vegetable oil
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthum gum
• 2 1/2 cup gluten-free all purpose flour
• 2 cup zucchini, unpeeled & shredded
• 1/2 cup butter
• 6 oz cream cheese, softened
• 2 tsp vanilla extract
• 4 cup powdered sugar

1. Heat oven to 350F.
2. Lightly grease 9x13 cake pan.
3. Beat sugar, eggs, oil, vanilla, baking powder, baking soda, salt, & xanthum gum in large bowl with mixer until well blended.
4. With mixer on low speed, gradually add flour until well blended.
5. Stir in zucchini.
6. Spread evenly in pan.
7. Bake for 45 minutes or until toothpick inserted into center comes out clean.
8. Cool completely in pan on wire rack.
9. For frosting, beat margarine, cream cheese, & vanilla until smooth.
10. With mixer on low, gradually add powdered sugar until well blended.
11. Spread on cooled cake.
12. Sprinkle with walnuts, if desired.

sugar, eggs, vegetable oil, ground cinnamon, vanilla, baking powder, baking soda, salt, xanthum, flour, zucchini, butter, cream cheese, vanilla, powdered sugar

Taken from cookpad.com/us/recipes/352423-zucchini-cake-with-cream-cheese-frosting (may not work)