Zucchini Abbondanza!

if you've ever grown zucchini, you know that all it takes is a couple plants and a little rain and you have more squash than you know what to do with. however, i really wanted that abundance this year because i need to make relish again. but that's for a later post this week. 
that first zucchini has to go for zucchini cake. when my husband and i were first married we lived beside an older couple. one day mrs. reese came walking over with a plate holding two pieces of cake...zucchini cake with cream cheese icing. oh my, talk about good!  my husband said, "you have to get that recipe". 
i did. and now i think everyone in my family has it too. 

Mrs. Reese's Zucchini Cake

3 cup grated zucchini (keep skins on, remove large seeds)
3 cups sugar
1 1/2 cups oil
4 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 cup chopped nuts (hubby prefers walnuts, i prefer pecans)
1 1/2 tsp cinnamon
1/2 tsp salt

hand mix all ingredients together in one bowl until well blended. (that's the part i like most)
grease and flour tube pan. bake at 325 degrees for 1 1/2 hours. 
when cool, remove from pan and frost with cream cheese frosting.