For cake: Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
For frosting: Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Cut cake into wedges and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	658.08 Kcal (2755 kJ)
Calories from fat	434.01 Kcal
		% Daily Value*
Total Fat	48.22g	74%
Cholesterol	73.01mg	24%
Sodium	451.39mg	19%
Potassium	854.11mg	18%
Total Carbs	49.7g	17%
Sugars	20.92g	84%
Dietary Fiber	2.62g	10%
Protein	9.48g	19%
Vitamin C	7.9mg	13%
Vitamin A	0.2mg	5%
Iron	1.3mg	7%
Calcium	91.3mg	9%

Amount Per 100 g
Calories	422.47 Kcal (1769 kJ)
Calories from fat	278.62 Kcal
		% Daily Value*
Total Fat	30.96g	74%
Cholesterol	46.87mg	24%
Sodium	289.78mg	19%
Potassium	548.31mg	18%
Total Carbs	31.9g	17%
Sugars	13.43g	84%
Dietary Fiber	1.68g	10%
Protein	6.08g	19%
Vitamin C	5.1mg	13%
Vitamin A	0.1mg	5%
Iron	0.9mg	7%
Calcium	58.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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