2 1/2 c. flour
1/2 c. unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. butter
2 c. sugar
3 eggs
2 tsp. vanilla
3 tsp. grated orange peel
2 c. coarsely grated zucchini
1/2 c. milk
2/3 c. chopped nuts

Combine first 5 ingredients and set aside. Blend butter and sugar until smooth. Add eggs, one at a time, beating well with a spoon. Stir in vanilla, orange peel and zucchini. Add dry ingredients and milk alternately to zucchini mix. Stir in nuts. Pour batter into a greased and floured tube or Bundt pan. Bake 45 minutes at 350 degrees. Make glaze while cake cools.

GLAZE;
1 1/2-2 c. sifted confectioners' sugar
3 tbsp. milk or cream
1 tsp. vanilla
1/2 tsp. almond flavoring

Drizzle over warm cake.