Easy Zucchini Cake for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x9 inch square baking pan and line the bottom with parchment paper.
2. Grate the zucchini using a box grater; do not squeeze out the moisture.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until no clumps remain.
4. In a large bowl, beat eggs and granulated sugar until pale, then stir in the vegetable oil and vanilla extract.
5. Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined.
6. Gently fold in the grated zucchini, chocolate chips, and chopped walnuts.
7. Spread the batter evenly into the prepared 9x9 pan.
8. Bake on the center rack for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Allow the cake to cool completely in the pan.
10. Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
11. Spread a thick layer of cream cheese frosting over the cooled cake.