Zucchini Cake with Cinnamon–Cream Cheese Frosting

12 servings | Prep Time: 25 Minutes | Start to Finish: 2 Hours 5 Minutes

• Cake
• 1 box yellow cake mix with pudding
• ¾ cup milk
• ½ cup butter, melted
• 3 eggs
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups coarsely shredded zucchini (about 2 medium)
• ¾ cup chopped walnuts
• Frosting
• 1 package (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1½ cups powdered sugar

1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.

2 In large bowl, beat cake mix, milk, ½ cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.

3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.

4 In large bowl, beat cream cheese and ¼ cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over cake. Cover and refrigerate any remaining cake.

1 Serving: Calories 269; Total Fat 21g (Saturated Fat 11.5g, Trans Fat 0.5g); Cholesterol 99mg; Sodium 97mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 4g Exchanges: 1½ Starch, 2 Other Carbohydrate, 5 Fat Carbohydrate Choices: 3

Sweet Secret Zucchini typically isn’t peeled when used in baking—just go ahead and shred!

Sweet Secret Short on time? Substitute a container of cream cheese creamy ready-to-spread frosting to frost your cake.