Pre heat oven to 350 F. Prepare a 9-inch square baking pan with non-stick cooking spray and line with parchment paper. Set aside.

Whisk together the dry ingredients, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and cloves in a medium bowl.

In a large bowl whisk together the granulated sugar, brown sugar, eggs, applesauce, milk and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until just combined.

Make sure to use a paper towel to squeeze the excess moisture from the zucchini.

Stir in the shredded zucchini and the toasted nuts.

Pour batter into the prepared pan and bake for 25-28 minutes or until a wooden skewer inserted into the center of the cake comes out clean.

Place the cake on a wire rack cool. While the cake is cooling make the cream cheese frosting.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with a paddle attachment beat the butter and cream cheese until light and fluffy. Turn the mixer to low speed and add the powdered sugar 1 cup at a time, then add the vanilla extract and the milk a little at a time until you reach the desired consistency.

Then frost the top of the cooled cake and enjoy!