Name: Zucchini-Pecan Cake with Cream Cheese Frosting
Prep time: 50 minutes
Total time: 2 hours
Yield: 10 Servings
Ingredients: Nonstick vegetable oil spray; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon coarse kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup olive oil (not extra-virgin); 1 cup (packed) golden brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups coarsely grated zucchini (about 8 ounces); 3/4 cup chopped pecans; 1/2 8-ounce package Philadelphia-brand cream cheese (do not use reduced-fat or fat-free), room temperature; 3 tablespoons unsalted butter, room temperature; 3/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

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This pecan cake is hit with zucchini and a hearty dose of cream cheese frosting.

Recipe notes