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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