3 eggs
1 1/4 c. sugar
1 c. oil
1/4 c. lime juice
2 tsp. lime peel, grated
1 3/4 c. zucchini, shredded
1 c. walnuts, chopped
2 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. nutmeg

In medium bowl combine eggs, sugar, oil, lime juice and rind. Beat by hand until well blended. Add zucchini, mix well. Sift together flour, baking soda, baking powder, salt and nutmeg. Stir into zucchini mixture. Fold in walnuts.

Pour batter into greased 9 x 13 inch pan. Bake in 350 degree oven 45-50 minutes or until cake springs back. Cool in pan.

Or can be baked in a greased jelly roll pan 11 x 16 inches for 30 minutes. Cool in pan. May be frosted with cream cheese frosting.

CREAM CHEESE FROSTING:

3 oz. cream cheese
1/4 c. butter
2 1/2 c. powdered sugar

Soften cream cheese and butter at room temperature. Whip together with mixer at high speed. Lower speed and gradually add powdered sugar. Beat at high speed for 30 seconds.