For one 9-inch layer cake you will need:

3 1/4 c. all-purpose flour
3 c. granulated sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. cinnamon
1 tsp. nutmeg
1 1/2 c. corn oil
4 eggs, lightly beaten
1 tbsp. vanilla
1 c. pecans, chopped
2 c. zucchini, grated

FROSTING:

8 oz. cream cheese
6 tbsp. butter
3 1/2 c. powdered sugar
1 tsp. maple extract
1 tsp. cinnamon, optional

In a bowl, sift dry ingredients together.

Add oil, eggs and vanilla. Beat well.

Fold pecans and grated zucchini into batter.

Pour batter into a greased and floured microsafe square pan.

Microwave at MEDIUM HIGH power for 6 minutes. Let rest for 2 to 3 minutes.

Microwave again at MEDIUM HIGH power for another 10 minutes or until cake tests done. It will still be a little soft on the surface.

Let rest for a few minutes.

For frosting, beat together the cream cheese, butter, powdered sugar and maple extract until creamy.

Frost cake. Sprinkle with cinnamon, if desired. Cut into squares to serve.