2 c. all-purpose unbleached white flour
½ t. salt
1 t. baking soda
¾ t. baking powder
1-3/4 t. ground cinnamon
1 c. canola oil (or ½ oil and ½ c. applesauce)
2 c. white sugar
2 eggs and 1 egg white
1 t. vanilla
2 c. grated zucchini
raisins, optional
chopped walnuts, optional
8 oz. low-fat cream cheese
1/3 c. butter, room temperature
1-1/2 c. powdered sugar, sifted
1-1/4 t. vanilla
Preheat oven to 325 degrees. Lightly grease and flour (3) 9-inch round cake pans or a 9x13” cake pan.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Mix well.
In another bowl, beat eggs, oil (applesauce if using), sugar and vanilla. Pour egg mixture into flour mixture and mix well. Stir in shredded zucchini along with raisin and walnuts if desired.
If using round pans, bake for about 25 minutes or until toothpick inserted in each layer comes out clean. If using a 9 x 13-inch pan, bake longer. Cool completely.
Frosting: Beat cream cheese and butter until smooth.
Add powdered sugar, a little at a time and beat until smooth. Stir in vanilla.
Spread between cake layers and stack to make a 3-layer cake, or frost top of a 9 x 13-inch cake..