Preheat oven to 350
Butter 2 large baking sheets (use upper 1/3 and lower 1/3 rack positions)

Cakes:
2 cups coarsely grated zucchini
2½ cups flour
1¼ teaspoons baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup well-shaken buttermilk
1 teaspoon vanilla extract
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 cup walnuts, chopped

Squeeze handfuls of zucchini wrapped in kitchen towel to remove moisture.
Whisk together flour, baking soda, spices and salt until combined.
Whisk together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well.
At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour and mixing until smooth.
Mix in zucchini and walnuts until just incorporated.
Spoon ¼ cup mounds of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 - 22 minutes.
Transfer with a spatula to a rack to cool completely.

Filling:
1 8oz package cream cheese, softened
½ stick unsalted butter, softened
1½ cups confectioners sugar
1 teaspoon vanilla extract
Scant ¼ teaspoon salt

Beat together at medium speed,about 3 minutes.

Put 'em together & enjoy! 

Recipe Submitted By: Shirlene Lindsey 

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