2 c. shredded, unpeeled zucchini (2 to 3 med.)
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 c. unsweetened cocoa
2 c. sugar
3 lg. eggs
1/2 c. vegetable oil
3/4 c. buttermilk
1 tsp. vanilla
1 tsp. grated fresh orange peel
1 c. coarsely chopped pecans or walnuts

Sift all dry ingredients together. Beat eggs with electric mixer until pale and light. Gradually add the oil, beating all the while. Stir the flour mixture into the eggs alternately with the buttermilk. Blend on low speed until well mixed; then fold in the zucchini, vanilla, orange peel and nuts.

Pour into a greased and floured 13 x 9 inch cake pan or 2 (9 inch) cake pans or a bundt pan. Bake at 350 degrees for 40 to 50 minutes or until cake tests done. Can be frosted or sprinkled with confectioners' sugar.