Beth Dineen Engel

• 1-1/2 C flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1-1/4 C brown sugar
• 2 eggs
• 3/4 C oil
• 1 tsp vanilla
• 1-1/2 C shredded zucchini, shredded
• Whipped cream topping

Combine flour, baking powder, salt, soda, cinnamon, nutmeg, and cloves. Set aside. Beat together sugar, eggs, oil, and vanilla. Add zucchini. Stir dry ingredients into egg/sugar mixture Pour batter into a greased 10 inch fluted pan. Bake at 350 for 45 minutes. Cool in pan for 10 minutes before removing to wire rack to cool. Serve with whipped cream.