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This Zucchini Cake With Lemon Cream Cheese Frosting Is Peak-Summer Bliss

Ingredients

• 8 ounces cream cheese
• 4 tablespoons (1/2 stick) unsalted butter
• Cooking spray, or neutral oil, for the baking pan
• 8 to 9 ounces zucchini
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg, or 1/8 teaspoon ground nutmeg
• 1 cup plus 2 tablespoons neutral oil, such as canola or vegetable
• 1 cup packed light or dark brown sugar
• 1 cup granulated white sugar, divided
• 1 teaspoon kosher salt, plus more for the frosting
• 3 large eggs
• 2 1/2 teaspoons vanilla extract
• 3/4 cup coarsely chopped toasted pecans, plus for garnish if desired
• 1 medium lemon

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