Zucchini Cake with Cream Cheese Buttercream

Old Fashioned Zucchini Cake with Cream Cheese Frosting - a classic that's a classic for a reason, this moist zucchini walnut cake is delicious even without the generous layer of fluffy cream cheese buttercream.

Zucchini Cake:
1 cup vegetable oil
2 cups Monk Fruit Sweetener with Erythritol (Granular)
2 large eggs
½ cup buttermilk
2 tsp. pure vanilla extract
1½ tsp. ground cinnamon
2 cups all-purpose flour, unbleached
½ tsp. baking soda
½ tsp. baking powder
½ tsp. sea salt
2 cups zucchini, lightly packed, shredded
1 cup walnuts, finely chopped

Cream Cheese Buttercream:
8 oz cream cheese, completely soft
3 oz (6 Tbsp.) unsalted butter, softened
3 cups Monk Fruit Sweetener with Erythritol (Powdered)
1 Tbsp. lemon juice, freshly squeezed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9x13" pan with cooking spray.

Make the Zucchini Cake:
In a large mixing bowl whisk together the oil, sugar, eggs, buttermilk, vanilla and cinnamon until smooth.

Toss together the flour, baking soda, baking powder and salt to the bowl. Mix just until completely blended. Fold in the zucchini and the nuts.

Turn the batter into your prepared pan and bake for about 40 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.) Some ovens run hot or cool, so check carefully.

Let the cake cool completely before frosting.

Make the Frosting:
Beat the cream cheese and butter together until fluffy. Add the lemon juice and the sugar, one cup at a time, while beating. Scrape down the sides of the bowl as necessary. Add more sugar if the frosting is too thin and a little more lemon juice or milk if it is too thick.

Makes 12-16 servings.