Maple Cream Cheese Zucchini Cake Baked

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess water.
2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. In a separate bowl, whisk the oil, sugar, maple syrup, eggs, and vanilla until smooth.
4. Fold the squeezed zucchini and nuts into the wet ingredients, then gently stir in the dry ingredients until just combined.
5. Pour the batter into a greased and parchment-lined 9x13 inch pan. Bake at 350°F (175°C) for 40 minutes until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan.
7. Beat the softened cream cheese and butter together until velvety. Gradually add the powdered sugar on low speed, then stir in the maple syrup and vanilla.
8. Whip the frosting on high for 2 minutes until airy, then spread evenly over the cooled cake.