INGREDIENTS:
BATTER
2 medium zucchini or 1 large one
2 1/2 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnimon
1/2 teaspoon ground cloves
3 eggs
1/2 cup vegetable oil
1 1/3 cups sugar
1 teaspoon almond extract
1/2 cup orange juice (optional)
LEMON ICING
Powdered sugar
Milk
Lemon juice
BATTER
Preheat oven to 350 degrees.
Shred zucchini, you need about 1 1/2 cups. Set aside.
In a large bowl mix flour, baking powder, baking soda, salt, cinnamon and cloves. Set this bowl aside.
In a mixing bowl beat eggs on #4.
Stir in oil, sugar, orange juice, almond extract and zucchini.
Add your dry ingredients.
After everything is mixed well pour into an ungreased pan or into paper cupcake holders.
Bake for 35-40 minutes or until done.
LEMON ICING
This icing is basically your choice. if you want a lot of it then i suggest maybe two cups of the powdered sugar. if you want less then only one cup.
Add a tablespoon of milk at a time until you get the consistence you want.
Add lemon juice until you get the flavor you desire.
Drizzle icing on top of cake and enjoy