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ZUCCHINI CAKE WITH SOUR CREAM FROSTING 
1 1/2 c. pureed zucchini (if frozen, drain well)
2 1/4 c. flour
1 1/4 c. sugar or 3/4 c. honey
1/2 c. shortening
1/2 c. milk
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
2 eggs

In large bowl, combine all ingredients.

Mix on low speed until blended, then increase speed to high for 2 minutes. Pour into greased 9 x 13 inch pan. Bake for 30 to 35 minutes at 350 degrees. Cool and frost.

SOUR CREAM FROSTING:

2 1/2 c. confectioners' sugar
1/3 c. sour cream
1/4 c. shortening
3/4 tsp. vanilla
1/8 tsp. salt

Combine ingredients and mix well. Spread on cooled cake.
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