3/4 cup brown sugar
3/4 cup white sugar
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3-1/2 cups freshly grated zucchini
1 cup California walnuts, chopped
1/4 cup unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
3 cups powdered sugar
Preheat oven to 350° F. Lightly grease a 9×13-inch pan with nonstick cooking spray.
In a large bowl, beat together sugars, eggs, and oil until well combined. Set aside.
In a medium bowl, sift the flour, cinnamon, baking soda, baking powder and salt. Combine dry ingredients with the wet ingredients. Stir in zucchini and walnuts.
Pour batter evenly in pan. Bake for 35-40 minutes or until toothpick inserted comes clean. Cool completely.
Beat the butter and cream cheese together until creamy.
Add vanilla extract and heavy whipping cream and beat until combined.
Beat in the powdered sugar until smooth. Frost the cooled cake and serve immediately.
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