2 1/2 c. unsifted all-purpose flour
1/2 c. unsweetened cocoa
2 1/2 tsp. double-acting baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. butter
2 c. sugar
3 eggs
2 c. grated zucchini
2 tsp. grated orange peel
2 tsp. vanilla
1/2 c. milk
1 c. ground walnuts

GLAZE: (Optional)
3/4 c. confectioners sugar
1 tbsp. orange juice
1/2 tsp. grated orange peel

Generously grease a 12-cup Bundt pan, set aside. Preheat oven to 350 degrees. In medium bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs and beat until well mixed. Stir in zucchini, orange peel and vanilla. Alternately stir in flour mixture, milk and nuts. Bake for 1 hour or until a toothpick comes out clean. Cool. While cake is warm, spread with glaze.

GLAZE: Combine sugar, orange juice and orange peel and mix well.