Chocolate Zucchini Cake
2 ½ cups all purpose-flour
½ cup cocoa
2½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
¾ cup soft butter
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded zucchini
½ cup milk
1 cup chopped walnuts or pecans (optional)
Glaze (directions to follow)
Preheat oven to 350 degrees.
Combine the flour, cocoa, baking powder, soda, salt and cinnamon; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.
With a spoon, stir in the vanilla, orange peel and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
Pour the batter into a greased and floured Bundt pan.
Bake in the oven for about 50 minutes (test at 45) or until a wooded pick inserted in the center comes out clean.
Cool in a pan 15 minutes then turn out onto a wire rack to cool thoroughly.
Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 2 tablespoons milk and 1 tsp vanilla.
Beat until smooth.