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| 2 Tasse | sugar |
| 4 gross | eggs |
| 1/2 Tasse | vegetable oil |
| 2 Teelöffel | cinnamon ground |
| 1 Teelöffel | vanilla extract |
| 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 2 1/2 Tasse | all-purpose flour |
| 2 Tasse | Zucchini; unpeeled, Shredded |
| 1/4 Tasse | Margarine softened |
| 1 Packung | Cream cheese; 3oz, Softened |
| 1 Teelöffel | vanilla extract |
| 2 Tasse | Confectioner's sugar |
| 1/2 Tasse | Finely chopped walnuts; for garnish |
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1. Heat oven to 350F. Lightly grease a 17 x 11-inch jelly-roll pan.
2. Beat sugar, eggs, oil, cinnamon, vanilla, baking powder, baking soda and salt in a large bowl with a hand held mixer until well blended. With mixer on low speed, gradually beat in flour just until blended. Stir in zucchini. Spread evenly in prepared pan.
3. Bake 25 to 30 minutes until a pick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Frosting: Beat margarine, cream cheese, and vanilla until smooth. With mixer on low speed, gradually beat in Confectioner's sugar until well blended. Spread on cooled cake and sprinkle with nuts. Cut into bars.
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