2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Ingredients
categorized
original
Produce
Golden raisins (1/2cup)
Lemon (1teaspoon)
Walnuts or pecans (1cup)
Cooking & Baking
Baking powder (1/4teaspoon)
Baking soda (2teaspoons)
Cinnamon (2teaspoons)
Flour (2cups)
Granulated sugar, white (2cups)
Powdered sugar (1 1/2cups)
Salt (1teaspoon)
Vanilla extract (1teaspoon)
Vegetable oil (1cup)
Dairy
Butter (1/4cup)
Cream cheese (3ounces)
Refrigerated
Eggs (3)
Other
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)