Grandma's Zucchini Cake

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Nutrition per serving    (USDA % daily values)


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Ingredients for 20 servings

2 cups flour

2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)

2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

3 eggs

2 cups white, granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon grated lemon zest (optional, my addition)

2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)

1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)

1/2 cup golden raisins (optional)

3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)

1/4 cup butter, room temperature

1 1/2 to 2 cups of powdered sugar

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