3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 c. flour
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. vanilla
2 c. shredded, unpeeled zucchini
1 c. chopped walnuts (optional)
1/4 - 1/2 c. milk (whole milk works best)

Sift dry ingredients. Set aside. Combine eggs, sugar, and oil. Beat at low speed 1 minute; scrape often. Beat at low speed until smooth (approximately 1 minute). Add vanilla. Stir in dry ingredients gradually. Stir in zucchini, nuts, and milk. Pour batter into greased bundt pan. Bake at 350 degrees for 1 hour 10 minutes. Cool cake 15 minutes. Remove from pan. Cool completely.

CREAM CHEESE GLAZE:

2 c. powdered sugar
3 oz. softened cream cheese
1 tbsp. milk
1 tsp. vanilla

Beat at medium until smooth, approximately 3 minutes. Glaze.

By adding 1 cup candied fruit and 1 cup raisins to cake mix, not putting on glaze, it becomes a very good fruit cake. Stays moist a long time if wrapped in foil.