2tablespoonsconfectioner's sugar,for garnish and presentation, optional
Begin by preheating your oven to 350 degrees and by greasing a bundt or tube pan quite liberally with non-stick cooking spray. Set aside.
Add the following ingredients to a large mixing bowl: zucchini, butter, milk, vanilla, and eggs. Using a hand-held mixer, mix until well blended.
Add the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, ginger, and cloves. Use your hand-held mixer, and on the lowest speed, blend the dry ingredients into the wet batter until just mixed. Do not over mix the batter.
Pour the batter into your prepared pan. Tap the pan firmly on a hard surface - like a cutting board or a counter-top - to ensure the batter has sunk into the corners of the pan. This also helps to eliminate large air bubbles.
Bake for 45 minutes, or until a toothpick, inserted into the center of the cake, comes out clean.
Leave the cake in the pan for 30 minutes. This is very important! Removing the cake early, due to the density of the cake, will result in a broken cake.
After the 30 minutes. turn the cake out onto your serving platter. Garnish with confectioner's sugar if you so desire and serve. This cake is great served warm.
*Once you have shredded the zucchini, squeeze as much of the liquid out of the zucchini as you possibly can. Otherwise, your batter will be too wet and your cake will not rise.