2 c. shredded, unpeeled raw zucchini
3 eggs
1 1/2 c. sugar
1 1/4 c. vegetable oil
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1/3 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 c. chopped walnuts
Cream Cheese Glaze (recipe follows)

Heat oven to 350 degrees. Grease and flour 9x13x2 inch baking pan. Place zucchini in sieve; press zucchini to remove moisture (discard liquid).

In large mixer bowl, beat eggs, sugar, oil and vanilla until thick. Stir together flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; add to egg mixture, beating just until well blended. Stir in zucchini and walnuts. Spoon batter into prepared pan. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on wire rack.

Drizzle Cream Cheese Glaze over top. Cut into squares. Yields: about 15 servings.

CREAM CHEESE GLAZE:

1 1/2 oz. cream cheese (1/2 of 3 oz. pkg.), softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1 tbsp. hot water
2 tbsp. butter, melted

In small mixer bowl, beat cream cheese until fluffy. Gradually add powdered sugar, beating until well blended. Beat in vanilla and water. Add butter; beat until smooth.