2 1/2 c. flour
1 tsp. baking soda
2 tsp. grated orange rind
1/2 tsp. cloves
1 1/3 c. sugar
1/2 c. orange juice
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
3 eggs
1/2 c. cooking oil
1 1/2 c. shredded, unpeeled zucchini

GLAZE:

1 tbsp. milk
1 1/4 c. unsifted powdered sugar
1 tbsp. butter
1 tbsp. orange juice

Spoon flour into measuring cup and level off. Pour onto waxed paper. Add baking powder, soda, salt, orange rind, and spice to flour. Stir well. Beat eggs until light colored and slightly thickened. Add sugar gradually, beating thoroughly. Beat in egg, then orange juice.

Add blended dry ingredients alternately with zucchini, beginning and ending with dry ingredients. Blend well. Spread batter in a greased 10 inch bundt pan. Bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan to rack. When cooled, drizzle with Orange Glaze or sprinkle with powdered sugar.

To make glaze, heat milk and butter in a small saucepan. Stir in sugar gradually. Add orange juice and beat until smooth.