Ingredients :
- Cake
- 2 cup sugar
- 4 eggs
- 1/2 cup vegetable oil
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthum gum
- 2 1/2 cup gluten-free all purpose flour
- 2 cup zucchini, unpeeled & shredded
- Frosting
- 1/2 cup butter
- 6 oz cream cheese, softened
- 2 tsp vanilla extract
- 4 cup powdered sugar
Method :
- Heat oven to 350°F. Lightly grease 9x13 cake pan.
- Beat sugar, eggs, oil, vanilla, baking powder, baking soda, salt, & xanthum gum in large bowl with mixer until well blended. With mixer on low speed, gradually add flour until well blended. Stir in zucchini. Spread evenly in pan.
- Bake for 45 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.
- For frosting, beat margarine, cream cheese, & vanilla until smooth. With mixer on low, gradually add powdered sugar until well blended. Spread on cooled cake. Sprinkle with walnuts, if desired.
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