2 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 c. softened butter = 1 1/2 sticks
2 c. sugar
3 eggs
2 c. coarsely shredded zucchini
2 tsp. vanilla
2 tsp. grated orange peel
1/4 c. milk
1 c. chopped pecans or walnuts

Combine and set aside flour, cocoa, baking powder, baking soda, salt and cinnamon. Combine butter and sugar and cream until smooth. Add eggs, one at a time, beating well after each addition. Squeeze moisture from the zucchini and add with vanilla and orange peel to egg mixture. Alternately add dry ingredients and milk to zucchini mixture. Stir in nuts.

Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour or until a toothpick inserted at center comes out clean. Cool in pan 15 minutes, remove and cool on a wire rack. When cool, dust lightly with powdered sugar. This cake freezes well.