Ingredients

• 2 cups white sugar
• 2 cups shredded zucchini
• 1 cup vegetable oil
• 3 large eggs
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 0.25 teaspoons baking powder
• 0.25 teaspoons salt
• 0.25 cups fresh lemon juice
• 1 tablespoon lemon extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.
2. 2 Beat sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer until well combined. Combine flour, baking soda, baking powder, and salt in a separate bowl; beat into zucchini mixture until just incorporated. Stir in lemon juice and 1 tablespoon lemon extract. Pour into the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown and a toothpick inserted into center comes out clean, 30 to 40 minutes. Cool completely, 20 to 30 minutes.
4. 4 Beat cream cheese and butter together in a medium bowl until well combined; beat in 1 teaspoon lemon extract, then gradually beat in confectioners' sugar, a little at a time, until incorporated.
5. 5 Spread frosting over cooled cake.

Nutrition per serving