2 1/2 c. reg. all-purpose flour
1/2 c. cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. each salt & cinnamon
3/4 c. soft butter
2 c. sugar
3 eggs
1/2 c. milk
1 c. chopped nuts
2 tsp. each vanilla & grated orange peel
2 c. shredded zucchini

Combine flour, cocoa, baking powder, soda, salt and cinnamon; set aside. With mixer, beat together butter and sugar until smoothly blended. Add eggs, one at a time, beating well after each addition with a spoon. Stir in vanilla, orange peeling, zucchini. Alternately stir dry ingredients and milk into zucchini mixture, including nuts with last addition.

Pour into greased and floured tube pan or bundt pan. Bake at 350 degrees for 1 hour or until wooden toothpick inserted comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool.

GLAZE: Mix 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon vanilla. Drizzle over cake.