• Preheat oven to 350 degrees. Line a baking sheet with parchment paper and grease a 9x13 baking dish.
• Spread pecans or walnuts on the baking sheet in an even layer, and bake for 8-10 minutes, or until the nuts are lightly toasted. Allow to cool before chopping into smaller pieces. Set aside.

Cake:

• In a large mixing bowl, whisk canola oil, granulated sugar, and brown sugar together until combined.
• Add in the eggs, whisking well after each addition.
• In a separate bowl, whisk half & half, sour cream, and vanilla extract together. Set aside.
• Next, in a separate bowl, sift flour, baking powder, baking soda, salt, and cinnamon together.
• Alternately add the dry ingredients and the wet ingredients into the oil mixture, beginning and ending with the dry ingredients. Mix after each addition.
• Lastly, add in the shredded zucchini and 1 cup of toasted, chopped nuts. Gently mix until combined.
• Pour the cake batter into the prepared baking dish, and spread into an even layer.
• Bake for 38-40 minutes, or until a cake tester comes out clean. Allow to cool completely before adding cream cheese frosting.

Cream Cheese Frosting:

• With a hand mixer or standing mixer, cream the butter and cream cheese together until they are light and fluffy (about 1-2 minutes).
• Next, add in the vanilla extract and mix until combined.
• Lastly, add in the powdered sugar, beginning with 2 1/2 cups. If the frosting seems too thin, add in the remaining 1/2 cup of powdered sugar.
• If desired, add in a pinch of salt. (Salt helps offset the sweetness of the frosting.)
• Spread the frosting over the top of the cooled cake. Sprinkle the remaining 1/4 cup of toased nuts on top of the frosting.
• Cut and serve, and store leftovers in the fridge.