Yellow Zucchini Cake

I got a lot of delicious yellow zucchini's. I asked myself what can I do with them? I found an amazing recipe. The cake was so moist and delicious. I would do it again. Thanks tasty kitchen for the amazing recipe.

FOR THE CAKE:

• 2 cups All-purpose Flour 
• 2 teaspoons Baking Powder 
• 2 teaspoons Baking Soda 
• 2 teaspoons Ground Cinnamon 
•  ½ teaspoons Salt 
• 2 cups Sugar 
• 1-½ cup Vegetable Oil 
• 4 pieces Large Egg 
• 3 cups Shredded Yellow Zucchini 

FOR THE FROSTING:

• 2 cups Powdered Sugar 
•  ⅓ cups Sour Cream, Room Temperature 
• ¼ cups Butter, Softened
•  ¾ teaspoons Vanilla Extract 
•  ⅛ teaspoons Salt 
• 3 Tablespoons Toasted Walnuts, Chopped, To Sprinkle On Top (I used mini chocoalte chips instead of nuts) 

Preheat oven to 325ºF. Grease a 9-inch cake pan and line the bottom with parchment paper. Sift flour, baking powder, baking soda, cinnamon and salt. Set aside. In a large bowl, whisk together sugar and oil until well blended. Add eggs, mix well. Fold in zucchini. Add in the flour mixture. Beat until well combined. Pour batter into the prepared cake pan. Bake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting. To prepare frosting, mix all frosting ingredients in a medium bowl. Beat with an electric mixer until smooth and fluffy, about 2 minutes. Pour frosting over the top of cooled cake. Sprinkle toasted walnuts on top.