ZUCCHINI CAKE WITH SOUR-CREAM FROSTING

2 medium zucchini (about 1 lb.) cut into bite-size chunks

2 1/2 cups flour

1 1/4 cups sugar

1/2 cup shortening

1/2 cup milk

2 tea. baking soda

1/2 tea. cinnamon

1/4 tea. nutmeg

1/4 tea. cloves

2 eggs

1 1/4 cups walnuts, chopped

In covered blender container or food processor with knife blade attached, blend zucchini until smooth. (There should be 1 1/2 cups pureed zucchini.)

In large bowl measure zucchini, flour and remaining ingredients except walnuts. With mixer at low speed, beat until just mixed. Increase speed to high; beat 2 min. or until mixture is smooth. Stir in nuts.

Grease 9x13" pan. Bake 30 to 35 min. at 350' until toothpick inserted in center comes out clean. Cool cake completely in pan or wire rack. See icings for Sour Cream Frosting.