1cupvegetable oil (substitute with applesauce for a lower fat option)
2tspvanilla extract
2cupszucchini, grated,un-peeled (from about 3–4 regular-sized zucchini and remove as much moisture as possible by using a sieve or squeezing from a cloth)
1cupchopped walnuts or pecans (optional)
1cupraisins(optional)
Frosting
3ouncescream cheese, softened
¼cupbutter, softened
1¾cuppowdered sugar(more or less depending on consistency preference)
Instructions
Preheat oven to 350°F. Grease or line with parchment paper a 9" x 13" baking pan, or two 8" round cake pans.
Whisk the dry ingredients for the cake in a medium-size bowl.
In a separate bowl, beat the eggs until frothy, then add the sugar and rest of the wet ingredients.
Gradually add the dry to the wet mixture, then fold in the grated zucchini and nuts until combined. Be careful not to overmix.
Bake the mixture in your greased pan for 40–45 minutes, or until a toothpick comes out clean.
Remove from oven and let cool completely until frosting.
As the cake cools, prepare your frosting by beating together the cream cheese and butter.
Once your cream cheese and butter are combined, add the powdered sugar ½ cup at a time until you reach your desired thickness.
Frost the cake and serve immediately, or let keep it in the fridge for later.