(6) Zucchini Bread or Cake (Enid Cassaday Hardy)

1 cup granulated sugar
1 cup brown sugar, well packed
1 cup oil
3 eggs
2 cups grated zucchini
3 t. vanilla
3 cups flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
1/2 cup chopped nuts
Frosting (optional, see below)
Beat sugars, oil and eggs until fluffy. Stir in grated zucchini and vanilla. Sift dry ingredients and add to creamed mixture, blending well. Stir in chopped nuts. Pour batter into greased and floured 9 X 13 pan or two loaf tins. Bake at 325 degrees for one hour or until cake tests done.
FROSTING:
2 pkg (3 oz) softened cream cheese
1/2 cup (one stick) butter, softened
1 pkg (16 oz) confectioners sugar
1 t. vanilla
chopped nuts
Beat cream cheese and butter together until fluffy. Slowly add confectioners sugar, beating until well blended. Stir in vanilla. Frost cake and sprinkle with chopped nuts.