Kat Can Cook

0 Preheat the oven to 350 Degrees F.
1 Line a 8x8 inch square baking pan with parchment paper and spray with nonstick spray.
2 In a large bowl lightly beat the eggs with a whisk. Mix in the yogurt, oil, sugar, and vanilla.  Using a rubber spatula, mix in the shredded zucchini.
3 Add the flour, baking soda, baking powder, salt and cinnamon and fold into the wet ingredients until there are no lumps of flour remaining.
4 Transfer the batter to the prepared baking pan and smooth the top.
5 Bake the cake for 40-50 minutes until puffed up, golden, and just cooked through.
6 Remove the cake from the oven and allow to cool for 10 minutes in the pan before turning it out onto a cooling rack to cool completely before frosting.
While the cake is cooling, make the frosting:
8 Beat together the butter and cream cheese for 1 minute until lighter in texture.  Add the powdered sugar and salt on low and increase to medium until light and creamy.  It won’t be as fluffy as a buttercream, that’s okay.
9 Spread over the cooled cake and garnish with a sprinkle or two of cinnamon around the border.  Enjoy!