1¾ c flour
1½ t baking powder
½ t ground nutmeg
½ t ground cinnamon
½ t ground cloves
¾ c butter
½ c sugar
½ c brown sugar, packed
2 eggs
1½ t vanilla extract
2 c shredded zucchini
1 c flaked coconut
½ c chopped walnuts

Preheat oven to 350°. Combine flour, baking powder and spices, and set aside. Cream butter in a stand mixer, beat in the sugars, then add in eggs & vanilla. Stir in the flour mixture until smooth. Stir in zucchini, coconut and walnuts and blend well. Spread into a greased 9×13 pan and bake for 35–40 minutes (test with a toothpick for doneness). Cool and then frost with cinnamon icing.

Cinnamon Icing
2 c confectioners sugar
3 T milk
1½ T butter, melted
2 t ground cinnamon
1 t vanilla extract

Beat ingredients together until smooth.