ORANGE ZUCCHINI CAKE WITH ORANGE CREAM CHEESE FROSTING

1 CUP ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON GROUND NUTMEG
3/4 CUP SUGAR
1/2 CUP VEGETABLE OIL
2 EGGS
1/2 CUP KELLOGG'S ALL-BRAN CEREAL
1 AND 1/2 TEASPOONS GRATED ORANGE PEEL, FRESH IS BEST, IF NOT USE ABOUT 1/2 TEAS. DRIED
1 TEASPOON VANILLA
1 CUP GRATED ZUCCHINI
1/2 CUP CHOPPED NUTS (OPTIONAL)

1. COMBINE FLOUR, BAKING POWDER, SODA, SALT, CINNAMON AND NUTMEG. SET ASIDE.

2. IN A LARGE MIXING BOWL, BEAT SUGAR, OIL AND EGGS, UNTIL WELL COMBINED. STIR IN CEREAL, PEEL AND VANILLA. ADD FLOUR MIXTURE, ZUCCHINI AND NUTS. MIX WELL. SPREAD EVENLY IN GREASED 10 X 6 X 2-INCH (1 AND 1/2 QUART) GLASS BAKING DISH.

3. BAKE AT 325 DEGREES FOR 35 MINUTES OR UNTIL WOODEN PICK INSERTED NEAR CENTER COMES OUT CLEAN. COOL COMPLETELY. SPREAD WITH ORANGE
CREAM CHEESE FROSTING.

ORANGE CREAM CHEESE FROSTING

1 PACKAGE (3 OUNCES) CREAM CHEESE, SOFTENED
1 TABLESPOON MARGARINE OR BUTTER, SOFTENED
1/2 TEASPOON GRATED ORANGE PEEL
1 AND 1/2 CUP SIFTED CONFECTIONERS' SUGAR (10X)
MILK, IF NEEDED

IN SMALL MIXING BOWL, BEAT CREAM CHEESE, MARGARINE AND PEEL UNTIL LIGHT AND FLUFFY. GRADUALLY ADD SUGAR, BEATING UNTIL FLUFFY AND OF SPREADING CONSISTENCY. IF MIXTURE IS TOO THICK, ADD 1 TO 2 TEASPOONS MILK.

THIS IS A RECIPE FROM 1982
YIELD: 12 SERVINGS