Zucchini Cake & Cream Cheese Icing

For the zucchini cake:
Preheat oven to 350ºF.

In a large bowl, whisk the eggs until they are frothy. Add oil, sugar, orange juice, and vanilla. Mix well. Add zucchini and mix to combine. To the bowl, add the remaining ingredients and mix until just combined.

Lightly grease or line a 9″x13″ baking dish with parchment paper. Pour cake batter into the prepared dish and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack. Once cooled, frost with cream cheese icing.

Recipe for Zucchini Cake adapted from Company’s Coming – Cakes cookbook.

For the cream cheese icing:
In the bowl of a stand mixer, cream butter and cream cheese until smooth. Add vanilla and mix well. Add 2 cups of icing sugar and mix to combine. Add the remaining icing sugar and mix to combine. Add milk 1 tablespoon at a time until the icing reaches the desired mixing consistency. Beat the icing for a minute or two until fluffy. Spread over cooled cake and sprinkle with cinnamon if desired.