2 1/2 c. flour
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. shredded zucchini
1/2 c. milk
1 c. chopped pecans

Combine ingredients through cinnamon and set aside. Beat together butter and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla, orange peel, and zucchini. Stir in dry ingredients and milk alternately.

Stir in nuts. Pour into greased and floured 10 inch tube pan or Bundt pan. Bake at 350 degrees about 1 hour or until pick comes out clean. Cool 15 minutes. Turn out onto wire rack to cool thoroughly. Drizzle glaze over cake.

GLAZE:

2 c. confectioners' sugar
3 tbsp. milk
1 tsp. vanilla

Mix until smooth. Drizzle over cake.