Preheat oven to 350 degrees F. Line a ½ baking sheet (11 x 17-inches) with parchment paper and spray sides with cooking spray.

In a medium bowl add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together to combine and set aside.

Wash zucchini and in a food processor fitted with a fine shredding disk (or grate by hand using a fine grater), shred the zucchini. Set aside.

In a large bowl using a hand-held mixer (or use a stand mixer with the whisk attachment or by hand with a whisk), beat the granulated sugar, brown sugar, and eggs on medium-high speed until thoroughly combined, about 45 seconds.

Reduce the speed to medium and with the mixer running, add oil in a slow, steady stream, being careful to pour oil away from the beaters or whisk.

Increase the speed to high (or whisk quickly by hand) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.

Stir in the zucchini and dry ingredients by hand until incorporated and no streaks of flour remain (being careful not to overmix).

Spread evenly on prepared baking sheet and bake in preheated 350 F oven for 20 minutes. Let cool completely before frosting.

In a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the cream cheese, sour cream and granulated sugar for 1-2 minutes until creamy and smooth.

Add the vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.

Frost the cooled cake and store the frosted cake in the refrigerator until serving.