Zucchini Cake With Sour Cream Frosting - cooking recipe

Ingredients

2 small zucchini (about 8 oz. each), cut into bite size chunks
2 1/4 c. all-purpose flour
1 1/4 c. sugar
1/2 c. shortening
1/2 c. milk
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 large eggs
1 1/4 c. walnuts, chopped

Preparation

In covered blender container or food processor, with knife blade attached, blend zucchini until smooth.
(There should be 1 1/2 cups pureed zucchini.) Preheat oven to 350\u00b0.
Grease 13 x 9-inch metal baking pan.