Lemon Zucchini Cake with Cream Cheese Frosting

Citrus Zucchini Cake with Cream Cheese Frosting

1 box lemon cake mix
4 eggs, slightly beaten
2 cups zucchini, peeled and grated (I leave the peel on but that's just a preference)
4 ounce package instant lemon pudding mix
1 tablespoon lemon zest
1 tablespoon orange zest

Mix all the cake ingredients together until well combined but not over beatened. Spread into a 9 x 12" baking pan. Bake at 325 for approximately 40-45 minutes. Remove from oven and cool completely on a wire rack.

Frosting

3 tablespoons butter, softened NOT melted
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 teaspoon (approximately) fresh lemon juice

Cream together butter and cream cheese. Add powdered sugar and beat in well. Add lemon juice, vanilla and zest and combine. Frost cooled cake.