Sweet Zucchini Spice Cake

In case you have an abundance of zucchini to use
Jenn

*From Sharon Norlander of Albuquerque, New Mexico, a finalist in the Cakes Category at the New Mexico State Fair*
Then From My friend Cyndi, who found it published somewhere…

This makes a 2 layer cake, or several small loaves, or great muffins (unfrosted) or cupcakes (frosted)

3 cups grated, peeled zucchini
1 C ground walnuts (Crazy- I’m allergic, but had no reaction to this cake. Didn’t get the recipe until after I’d had it 3 or 4 times)
1 C flaked coconut
4 eggs
1 C vegetable oil
2 T vanilla
2 ½ C granulated sugar
3 C all purpose flour
2 tsp ground cinnamon
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
Pineapple Cream cheese Frosting –recipe follows

Preheat oven to 350* Grease and flour 2 10” round cake pans or whatever you are putting them in. Combine Zucchini, walnuts, and coconut; set aside. Beat together eggs, oil, and vanilla in large bowl until well blended. Beat in granulated sugar. Gradually add combined dry ingredients. Beating well after each addition. Stir in Zucchini mixture. Pour evenly into prepared pans. Bake 35-40 minutes ( or adjust for the pans you are using) or until a wooden toothpick comes out clean – you all know the drill! Cool layers in pans for 10 minutes. Loosen edges and remove to cool completely (once again this depends on if you are doing a layer cake, cupcakes etc- use your best judgement) If layering, fill between layers with pineapple cream cheese frosting. Frost cake with pineapple cream cheese frosting.

Pineapple cream cheese frosting
Beat together 1- 8oz package softened cream cheese and ½ cup (1 stick) softened butter or margarine in large bowl until creamy. Add 1- 8oz xcan dreained crushed pineapple. Gradually add 1 lb- approx 4 ½ cups powdered sugar beating until smooth and of spreading consistency.