1/3 c. boiling water
2 c. finely chopped zucchini (3 medium)
2 c. all-purpose flour
1 1/4 c. sugar
1/2 c. vegetable oil
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. vanilla
3 eggs
1 c. chopped nuts

Pour boiling water over zucchini in large bowl. Grease and flour rectangular pan, 13 x 9 x 2. Heat oven to 350°F. Beat zucchini mixture and remaining ingredients on medium speed, scraping bowl constantly until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes more. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan, if desired. Cool completely.

Cream Cheese Frosting:

6 c. powdered sugar
3/4 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1/4 c. lemon juice

Beat all ingredients on medium speed until smooth spreading consistency. If necessary, stir in additional lemon juice, 1 teaspoon at a time.