2 c. sugar
1 c. oil
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tbsp. ground cinnamon
2 c. shredded unpeeled zucchini, packed
1 c. finely chopped nuts
1 tbsp. vanilla
Cream cheese frosting

Mix sugar, oil and eggs on medium speed of mixer for 4 minutes. Sift together flour, baking soda, salt and cinnamon. Fold zucchini and nuts into sugar mixture. Fold in flour mixture and vanilla, blending thoroughly. Turn batter into well greased 9 inch tube pan. Bake at 350 degrees for 60 to 65 minutes. Cool in pan on rack for 15 minutes or longer. Remove and cool thoroughly on rack before frosting with Cream Cheese Frosting. Makes 1 (9 inch) cake.

CREAM CHEESE FROSTING:

3 c. powdered sugar, sifted
2 (3 oz.) pkgs. cream cheese, softened
5 tbsp. butter
1 tsp. lemon extract

Mix or beat powdered sugar, cream cheese, butter and lemon extract until thoroughly blended.