1 (18 ounce) package Zucchini Cake Mix
1 (3 ounce) package cream cheese, softened
1 cup white sugar
2 eggs, beaten
3/4 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped walnuts
In a large bowl, combine Zucchini, Cream Cheese, sugar, eggs, oil and 1 cup flour. Mix together well. Fold in the pecans. Spread mixture onto the prepared cookie sheet. Crimp edges of cookies with wooden pick.
Bake for 30 to 35 minutes in the preheated oven. Remove from oven and allow to cool completely. Cool completely and refrigerate.
Prepare frosting: Beat cream cheese, 1 cup sugar, eggs, oil and 1 cup flour in medium bowl. Beat cream cheese mixture, mixing well, until smooth; beat in pecans. Spread frosting over Zucchini and Cream Cheese Filling. Chill in refrigerator.
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