2 1/4 c. Bisquick
2 c. zucchini, unpared & finely shredded
1/2 c. sugar
1 1/4 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. cloves
2 tbsp. butter, softened
1/4 c. milk
2 eggs
1 c. raisins

Preheat oven to 350°F Grease 9x9x2-inch square pan. Blend all ingredients except raisins in large mixer bowl on low speed, scraping bowl constantly, for about 30 seconds. Beat on medium speed, scraping bowl occasionally, for about 2 minutes. Stir in raisins. Pour batter into pan. Bake until wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Cool. Frost and refrigerate.

Lemon Frosting:

2 c. confectioners' sugar
1/4 c. (1/2 stick) butter
1/2 tsp. grated lemon peel
2 tbsp. lemon juice

Blend all ingredients in small mixer bowl on low speed. Beat on medium speed until smooth and fluffy, about 1 minute. Spread over cooled cake.

Submitted by: Janice Hodges