In a large bowl combine the eggs, sugar, oil and vanilla. Beat until smooth. Add the grated zucchini. Stir to combine. In a separate large bowl combine the flour, baking powder, baking soda, salt and cinnamon. Stir to combine. Add the raisins and nuts to the dry ingredients and mix. Stir the dry ingredient mixture into the zucchini mixture.
Pour into a greased and floured 9X13 inch pan. Bake at 325 degrees for 55 minutes. Test doneness with a toothpick in the center of the cake-if it comes out clean, the cake is done. Cool in the pan on a rack. When completely cool, frost and refrigerate.
To make the frosting, cream together the cream cheese and sugar until smooth. Add the lemon rind. Add just enough lemon juice to bring the frosting to the correct consistency-it should be quite thick. Frost the cooled cake, cover with plastic wrap and refrigerate.
Note: The ambiguity in the amount of oil is due to the fact that over the years I have been gradually reducing the amount of oil in the recipe and increasing the amount of zucchini. The last time I made the recipe is used a ? cup measure for the oil but did not fill it all the way up and the cake turned out quite moist enough.
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|Serving Size: 1 recipe (2814g)|
|Recipe Makes: 1|
|Calories from Fat: 723 (9%)|
|Amt Per Serving||% DV|
|Total Fat 80.4g||107 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 29.1g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3172.5mg||976 %|
|Sodium 7387.1mg||255 %|
|Potassium 4870.4mg||128 %|
|Total Carbohydrate 1663.4g||489 %|
|Dietary Fiber 37.2g||149 %|
|Sugars, other 1626.1g|
|Protein 149.5g||214 %|
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Calories per serving: 7734
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