Zucchini Cake

2 cups (450 grams) granulated sugar
1 ½ cups (355 mL) canola oil
4 large eggs
3 cups (450 grams) shredded zucchini
2 cups (220 grams) all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
Dash of salt

Preheat oven to 325*F/165*C. Butter and flour a 9x13 inch (23x33 cm) cake pan.

Sift flour, baking soda, baking powder, cinnamon, and salt into medium bowl.

In a large bowl, beat sugar and oil with a handheld mixer or wooden spoon until well blended. Mix in eggs, then zucchini, blend well.

Add flour mixture to sugar, beat until combined.

Transfer batter to cake pan. Bake 45-60 minutes or until inserted cake tester comes out clean. Cool on wire baking rack.

Frost with cream cheese frosting.