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ZUCCHINI-SPICE CAKE 
2 c. all-purpose flour
2 c. finely chopped zucchini (about 3 med.)
1 1/4 c. sugar
1 c. chopped nuts
1/2 c. vegetable oil
1/3 c. water
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches. Beat all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. 16 servings; 240 calories per serving.

If using self-rising flour, decrease baking soda to 1/2 teaspoon and omit salt.

CREAM CHEESE FROSTING:

1 pkg. (8 oz.) cream cheese, softened
1 tbsp. milk
1 tsp. vanilla
4 c. powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency. Frosts a 13x9 inch cake or fills and frosts two 8 or 9 inch cake layers. Refrigerate any remaining frosting. 16 servings; 175 calories per serving.
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