Zucchini Cake

• 2 cups sugar
• 1 medium (2 cups) zucchini, shredded
• 1 cup Land O Lakes Butter, melted
• 4 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 powder sugar

1. Heat oven to 350 degrees F. Grease 15x10x1-inch baking pan; set aside.
2. Combine sugar, zucchini, melted butter and eggs in bowl; beat at medium speed until well mixed.
3. Combine flour, cinnamon, salt, baking powder, baking soda and ginger in bowl; gradually add to zucchini mixture, beating at low speed until mixed.
4. Stir in walnuts.
5. Pour into prepared pan.
6. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
7. Cool completely.
8. Combine cream cheese, 1/4 cup butter and milk in bowl; beat at medium speed until well mixed.
9. Add powdered sugar; beat at low speed until well mixed.
10. Frost cake.
11. Store refrigerated.

sugar, zucchini, butter, o lakes eggs, flour, ground cinnamon, salt, baking powder, baking soda, ground ginger, walnuts, cream cheese, butter, milk, sugar

Taken from www.landolakes.com/recipe/3934/zucchini-cake (may not work)