• Preheat oven to 350 degrees.
• In a large mixing bowl or electric stand mixer, combine the shredded zucchini, melted butter, sugar, eggs, orange juice, and almond extract and mix to combine.
• In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and ground cloves. Whisk the ingredients together until combined.
• Add the flour mixture to the zucchini mixture and stir until all the ingredients are combined. Do not overmix!
• Line a cupcake pan with cupcake liners and lightly spray with pan spray. Fill each of the cupcake liners 2/3 full with the cupcake batter.
• Bake in preheated oven for 20-22 minutes, or until lightly brown and a toothpick inserted in the center comes out clean.
• Remove from the oven and let the cupcakes cool completely on a wire rack.

Cinnamon Buttercream Frosting

• In a large mixing bowl, add the butter and then beat with a whisk until light and fluffy, or about 3 minutes. Add the cinnamon and vanilla extract and whisk, then add the powdered sugar and 2 tablespoons of milk. Whisk again until light and fluffy.
• Add an additional 1 tablespoon of milk, if needed, to get the desired light and fluffy consistency.
• Spread or pipe the frosting on the cooled cupcakes, or store in an airtight container in the fridge until ready to use. Enjoy!