2 1/2 c. all-purpose flour
2 c. sugar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. vegetable oil
4 eggs
2 c. shredded zucchini
1/2 c. chopped walnuts (optional)

Frosting:

1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla extract
2 c. confectioners sugar
additional chopped walnuts (optional)

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Pour into a greased 13 x 9 x 2-inch baking pan.

Bake at 350°F for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners sugar and mix well. Frost cake. Sprinkle with nuts, if desired. Store in the refrigerator.

Yield: 20 to 24 servings.