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Wenona Flood's Recipes
Zucchini Chocolate Orange Cake


For the Cake

2 1/2  cups all-purpose flour
1/2     cup unsweetened cocoa powder
2 1/2   teaspoons baking powder
1 1/2   teaspoons baking soda
1     teaspoon salt
1     teaspoon ground cinnamon
3/4     cup butter
2     cups white sugar
3     eggs, beaten
2     teaspoons vanilla extract
1/2     cup milk
3     cups grated zucchini
1     tablespoon orange zest
1     cup chopped walnuts

For the Glaze

1 1/4     cups confectioners' sugar
1/4     cup orange juice
1     teaspoon vanilla extract

To make the cake:.

Preheat oven to 350 degrees F
Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy.
Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan.
Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
Allow to cool.
To make the glaze:
In a small bowl mix together sugar, orange juice and vanilla.
Invert cake onto serving dish, then drizzle glaze over.


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