Ingredients
· 2 1/2 cups regular all-purpose flour, unsifted
· 1/2 cup cocoa
· 2 1/2 teaspoons baking powder
· 1 1/2 teaspoons baking soda
· 1 teaspoon salt
· 1 teaspoon cinnamon
· 3/4 cup soft butter
· 2 cups sugar
· 3 eggs
· 2 teaspoons vanilla
· 2 teaspoons grated orange peel
· 2 cups coarsely shredded zucchini
· 1/2 cup milk
· 1 cup chopped walnuts or pecans
·
Glaze (directions follow)
Method
Preheat
the oven to 350°F.1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 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.
3 Alternately stir the dry
ingredients and the milk into the zucchini mixture, including the nuts with the
last addition.
4 Pour the batter into a greased and
flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50
minutes (test at 45 minutes!) or until a wooden pick inserted in the center
comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool
thoroughly.
5 Drizzle glaze over cake.
Glaze:
Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla.
Beat until smooth.
Cut in thin slices to serve.
Makes 10-12 servings.
