#1695 - Cream Cheese Zucchini Cake

(by Shirley McNevich)

2 cups raw/shredded zucchini (do not peel before shredding--remove any large zucchini seeds while shredding)
2 cups flour
2 tsp. baking soda
2 cups white sugar
1 tsp. salt
3 eggs
4 tsp. baking powder
2 tsp. vanilla
1 cup canola oil
Frosting: 2 cups Domino's powdered sugar; 1/2 cup softened butter; 1 - 3oz. Philadelphia cream cheese (softened); 1 tsp. vanilla

In a mixer add eggs, canola oil, white sugar, vanilla--beat. Add shredded zucchini--beat. Add baking soda, salt and baking powder--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45 minutes. Cool completely. Frosting: in a mixer add cream cheese and butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until smooth. Frost the cake, then refrigerate.