Gluten-free Zucchini Cake with Cream Cheese Frosting

Ingredients:

Zucchini Cake -

• (1) Mom's Place Zucchini Bread Mix
• 1/3 C. vegetable oil
• 2 large eggs
• 1 tsp. Vanilla Extract
• 2 Cups finely grate zucchini
• 1/4 C. chopped pecans or walnuts (optional)
• 1/4 C. raisins (optional)
• Mom's Best Flour Blend recommended for dusting the pan

Cream Cheese Frosting:

• (1) Mom's Place Cream Cheese Frosting
• 1 (8 oz) pkg. Cream Cheese, softened
• 1/2 Cup butter, softened
• 2 Tbs. Milk or Heavy Cream

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9×9 baking dish by greasing the bottom and sides. Lightly dust with Mom's Best Flour Blend and shake out excess flour.
3. In a medium bowl, blend vegetable oil, eggs, applesauce, and vanilla with the brown sugar packet in the Zucchini Bread Mix with an electric mixer until very smooth.
4. Add Zucchini Bread Mix with to this mixture. Blend on medium speed until thoroughly combined.
5. Quickly, but gently, stire in zucchini and optional nuts and/or raisins. Batter will be rather thick.
6. Add the batter to prepared 9×9 baking dish.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Remove from oven and let completely cool.
9. In the meantime, prepare the Mom's Place Cream Cheese Frosting exactly as directed. Set aside until cake is cool.
10. Gently spread the cream cheese frosting on the zucchini cake once cooled. Top with chopped pecans and serve!