Cinnamon Zucchini Spice Cake for 12

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line the bottom with parchment paper.
2. Grate the zucchini using the fine side of the grater, place the shreds in a clean kitchen towel, and squeeze firmly to remove excess water.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, cream the softened butter and granulated sugar until the mixture looks pale and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until the batter is velvety and smooth.
6. Gradually stir the dry ingredients into the wet batter until combined.
7. Fold in the squeezed dry zucchini shreds.
8. Pour batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before frosting.
10. Prepare frosting by beating softened cream cheese and butter together, then mixing in powdered sugar, vanilla extract, and salt until smooth.
11. Spread the frosting evenly over the cooled cake using an offset spatula.