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

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon. Set aside. With a rotary mixer beat together the butter and sugar until they are smoothly blended. Add the eggs one at a time, beating well after each addition. With a spoon stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into zucchini mixture, including the nuts with the last addition. Pour batter into a greased and flour dusted 10 inch tube pan or bundt pan.

Bake in a 350 degree oven for about 1 hour, or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes. Turn out on a wire rack to cool thoroughly.

Make a glaze by combining 1 cup powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Drizzle the glaze over the cake.