2 med. zucchini (1 lb.), cut into bite-size chunks
2 1/4 c. flour
1/2 c. milk
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. shortening
2 tsp. baking soda
1/4 tsp. nutmeg
1 1/4 c. sugar
1/2 tsp. salt
1 1/4 c. chopped nuts (walnuts)

In blender with knife blade, blend zucchini until smooth (= 1 1/2 cups pureed). Preheat oven to 350 degrees. Grease 13x9-inch pan.

Into large bowl measure 1 1/2 cup pureed zucchini, flour and remaining ingredients. except nuts. With mixer at low speed, beat ingredients until just mixed. Increase speed to high for 2 minutes or until smooth. Stir in walnuts and pour into prepared pan. Bake for 30-35 minutes. Cool completely. Frost with Sour Cream Frosting.

SOUR CREAM FROSTING:

2 1/2 c. powdered sugar
1/3 c. sour cream
1/4 c. shortening

Cream together. Add:

3/4 tsp. vanilla
1/8 tsp. salt

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy.