3 eggs
1 1/3 c. sugar
1/2 c. vegetable oil
1/2 c. orange juice
1 tsp. almond extract
2 1/2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
1 1/2 c. shredded zucchini

In mixing bowl beat eggs, sugar, oil, orange juice and almond. Then combine dry ingredients; add to egg mixture and mix well. Mix in the zucchini. Fill cupcake papers 2/3 full.

Bake at 350°F for 20-25 minutes or till tests done. Cool before frosting.

Frosting:

1 c. brown sugar
1/2 c. butter
1/4 c. milk
1 tsp. vanilla
1 1/2 to 2 c. confectioners sugar

Combine brown sugar, butter and milk in a saucepan and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until reaches spreadable consistency. Frost cupcakes.