Cream Cheese Frosted Zucchini Cake Baked

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze gently to remove excess liquid.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, approximately 3 minutes.
4. Add eggs one at a time, followed by the vanilla extract and sour cream. Mix until smooth.
5. Gently fold in the dry ingredients until just combined. Stir in the squeezed zucchini and chopped walnuts by hand using a spatula.
6. Pour batter into a greased and parchment-lined 9x13 inch pan.
7. Bake at 350°F (175°C) for 35–40 minutes.
8. Prepare frosting by beating together softened cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and salt until fluffy.
9. Allow cake to cool completely before applying the cream cheese frosting with an offset spatula.