BATTER:

2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
2/3 c. butter
2 c. sugar
3 eggs
2 tsp. vanilla extract
Rind of 1 orange, grated
2 c. chopped zucchini
1/2 c. sour cream
1/2 c. chopped pecans
1/2 c. semi-sweet chocolate pieces

Preheat oven to 350 degrees. In bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Mix uniformly.

In large bowl, using electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, orange rind and chopped zucchini. Alternately, add thirds of flour mixture and sour cream to batter, mixing well after each addition. Stir in by hand, nuts and chocolate pieces.

Pour batter into 3 prepared 8 inch cake pans (greased and floured). Bake at 350 degrees for 35-40 minutes, until a toothpick comes out clean. Cool part way in pans, then turn out on racks to cool completely before frosting.

FROSTING:

1 1/2 c. brand name semi-sweet chocolate pieces
1 c. dairy sour cream

Melt chocolate pieces and stir in sour cream. Allow frosting to cool until of spreading consistency, then frost completely cooled cake.