2 med. zucchini (about 1 lb.), cut into bite-size chunks
2 1/4 c. all-purpose flour
1 1/4 c. sugar
1/2 c. shortening
1/2 c. milk
2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs
1 1/4 c. California walnuts, chopped

In covered blender container or in food processor with knife blade attached, blend zucchini until smooth. (There should be 1 1/2 cups pureed zucchini.)

Preheat oven to 350 degrees. Grease 9x13 inch baking pan. Into large bowl, measure pureed zucchini, flour and remaining ingredients except walnuts and frosting. With mixer at low speed, beat ingredients until just mixed. Increase speed to high; beat 2 minutes or until mixture is smooth, occasionally scraping bowl with rubber spatula. Stir in walnuts.

Pour batter into prepared pan. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in pan or wire rack.

To serve, prepare Sour Cream Frosting. Spread frosting over cake. Makes 16 servings.

Into small bowl, measure 2 1/2 cups confectioners' sugar, 1/3 cup sour cream, 1/4 cup shortening, 3/4 teaspoon vanilla extract and 1/8 teaspoon salt. With mixer at low speed, beat until just mixed. Increase speed to high; beat 1 minute or until smooth and fluffy.