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Zucchini Cake

2 cups sugar
1 cup oil
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 cups shredded unpeeled zucchini, packed
1 cup finely chopped nuts
1 tablespoon vanilla

3 cups powdered sugar, sifted
2 pkgs (3 ounces) cream cheese, softened
5 tbls margarine
1 teaspoon lemon extract

Mix sugar, oil and eggs on medium speed of mixer, 4 minutes. Sift
together flour, baking soda, salt and cinnamon.

Fold zucchini and nuts into sugar mixture. Fold in flour mixture
and vanilla, blending thoroughly.

Turn batter into well-greased 9 inch tube pan. Bake at 350 degrees
60 to 65 minutes. Cool in pan on rack 15 minutes or longer. Remove
and cool thoroughly on rack before frosting with Cream Cheese
Frosting. Makes 1 (9 inch) cake.

Cream Cheese Frosting: Mix or beat powdered sugar, cream cheese,
margarine and lemon extract until thoroughly blended.

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