2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3/4 c. buttermilk
1/4 c. cocoa
2 c. sugar
1/2 c. oil
2 c. shredded unpeeled zucchini (3 or 4)
1 c. coarsely chopped walnuts
1 tsp. vanilla
1 tsp. grated orange rind

Stir together flour, baking powder, baking soda, spices, salt and cocoa; set aside. In large bowl, mix in beaten eggs until very light, gradually beat in sugar until mixture is fluffy and pale ivory color. Slowly beat in oil, stir in flour mixture, 1/2 at a time alternately with buttermilk and zucchini. Blend lightly but thoroughly. Stir in walnuts, vanilla and orange peel.

Put in two greased and floured 9 inch layer pans or one 9x13 inch pan. Bake at 350 degrees for 45 minutes for the layer pans and 60 minutes for the 9x13 inch pan.

ORANGE GLAZE:

1 c. confectioners' sugar
5 tsp. orange juice
1 tsp. shredded orange peel
1 tbsp. melted butter

Mix the ingredients and pour over Zucchini Cake when warm.