• Preheat oven to 350°F (175°C).
• Grease and flour a 9x13 inch pan or bundt pan.
• In a large bowl, cream together butter and sugar until light and fluffy (3-5 minutes).
• Beat in eggs one at a time, then stir in vanilla extract and lemon zest.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Gradually add dry ingredients to wet ingredients, mixing until just combined.
• Fold in shredded zucchini gently.
• Pour batter into prepared pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean.
• Cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Cream Cheese Frosting

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar, mixing on low speed until combined.
• Stir in vanilla extract and milk or lemon juice, then beat on high until light and fluffy.
• Frost the cooled cake.