Zucchini Walnut Cake in 55 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large bowl, beat the white sugar, brown sugar, vegetable oil, eggs, and vanilla using a hand mixer until the mixture is smooth and pale.
3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually stir the dry mixture into the wet ingredients using a spatula, stopping as soon as no streaks of flour remain.
5. Gently fold in the grated zucchini and toasted walnuts until evenly distributed.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 35 minutes, or until the edges pull away slightly and a toothpick inserted in the center comes out with a few moist crumbs.
7. Let the cake cool completely on a wire rack before frosting.
8. Beat the softened cream cheese and butter together until smooth, then mix in the powdered sugar, vanilla extract, and heavy cream until velvet in consistency.