Zucchini Cake

• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 cups flour, all-purpose
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cinnamon ground
• 2 cups zucchini shredded, unpeeled, packed
• 1 cup nuts finely chopped
• 1 tablespoon vanilla extract
• 3 cups powdered sugar sifted
• 6 ounces cream cheese softened
• 5 tablespoons butter or margarine
• 1 teaspoon lemon extract

1. Beat sugar, oil and eggs at medium speed in electric mixer bowl 4 minutes.
2. Sift flour with soda, salt and cinnamon.
3. Fold zucchini and nuts into sugar mixture.
4. Fold in flour mixture and vanilla, blending thoroughly.
5. Turn batter into well-greased 10 inch tube pan.
6. Bake at 350F (180C).
7. 60 to 65 minutes.
8. Cool in pan on rack 15 minutes or longer.
9. Remove from pan and cool cake thoroughly on rack.
10. To make frosting, beat powdered sugar, cream cheese margarine, and lemon extract until thoroughly blended.
11. Spread over cooled cake.

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

Taken from recipeland.com/recipe/v/zucchini-cake-33466 (may not work)