Zucchini Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a Bundt pan.
2. Grate the zucchini using the medium holes of a box grater. Place the shreds in a kitchen towel and gently squeeze out excess water until damp but not dripping.
3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4. In a separate bowl, beat the sugar, oil, eggs, and vanilla until the mixture looks pale and fluffy.
5. Fold the dry ingredients into the wet mixture until just combined.
6. Gently stir in the squeezed zucchini and chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
9. Let the cake cool completely before frosting.
10. Prepare the frosting by whipping together the softened cream cheese and butter until smooth, then gradually adding powdered sugar, vanilla, and salt until silky.
11. Spread the frosting evenly over the cooled cake using an offset spatula.