1/2 c. shortening
1/3 c. milk
1 1/4 c. granulated sugar
1 tsp. baking soda
1/4 tsp. ground allspice
2 eggs
2 c. grated, unpeeled zucchini squash
2 c. all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves

Preheat oven to 350 degrees. Combine shortening with eggs and milk. Sift together the dry ingredients, and add to the shortening mixture. Last stir in the grated squash. Pour into greased and floured 9 x 13 cake pan. Sprinkle with crunchy topping and bake 40 minutes or until cake tests done.

CRUNCHY TOPPING:

1/3 c. flour
1/2 tsp. cinnamon
1/4 c. nuts, optional
1/4 c. brown sugar
2 tbsp. butter

Stir together the dry ingredients then cut in the butter. This forms crumbs to be sprinkled over the cake batter.