ZUCCHINI CAKE WITH LEMON FROSTING
Makes 1 (9-inch) square

FOR THE CAKE:
2 1/4 cups biscuit mix
2 cups zucchini, unpared, finely shredded*
1/2 cup sugar
1 1/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ground cloves
2 tbsp plus 1/2 cup butter or margarine, softened, divided use
1/4 cup milk
2 eggs
1 cup raisins
FOR THE LEMON FROSTING:
2 cups powdered sugar
1/2 tsp grated lemon rind
2 tbsp lemon juice

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch square pan.

Blend biscuit mix, zucchini, sugar, cinnamon, nutmeg, cloves, 2 tbsp butter, milk, and eggs in large mixer bowl on low speed, scraping bowl constantly, 1/2 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in raisins. Pour batter into prepared pan.

Bake until wooden pick inserted in center comes out clean, 35-40 minutes; cool. Frost with Lemon Frosting; refrigerate.

TO MAKE THE LEMON FROSTING:
Blend powdered sugar, 1/2 cup butter, lemon rind and juice in small mixer bowl on low speed. Beat on med speed until smooth and fluffy, about 1 minute.

*VARIATION:
You can make a carrot cake by the same recipe by substituting 2 cups finely shredded carrots for zucchini and increasing milk to 1/3 cup.

Source: Newspaper Clipping