3     eggs
1 1/3 cups sugar
1/2   cup vegetable oil
1/2   cup orange juice
1     teaspoon almond extract
2 1/2 cups flour
2     teaspoons ground cinnamon
2     teaspoons baking powder
1     teaspoon baking soda
1     teaspoon salt
1/2   teaspoon ground cloves
1 1/2 cups shredded zucchini (if frozen, do not drain)

CARAMEL FROSTING:
1     cup packed brown sugar
1/2   cup butter
1/4   cup milk
1     teaspoon vanilla extract
1 1/2 to 2 cups confectioners' sugar 

In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.  Combine dry ingredients; add to the egg mixture and mix well.  Add zucchini and mix well.  Fill greased or paper lined cups two thirds full. 
Bake a t 350 degrees for 20-25 minutes.  Cool for 10 minutes: remove to a wire rack to cool completely.

For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from the heat; stir in vanilla.  Cool to lukewarm.  Gradually beat in confectioners' sugar until the frosting reaches desired spreading consistency.   Yield: 11/2 to 2 dozen.

ENJOY !!!!!!!!!