2 1/2 c. unsifted 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. butter
2 c. sugar
3 eggs
2 tsp. vanilla
2 tsp. grated orange peel
2 c. coarsely shredded zucchini
1/2 c. milk
1 c. chopped pecans or walnuts

Combine flour, cocoa, baking powder, soda, salt and cinnamon. Set aside. With a rotary mixer, beat together the butter and sugar until blended smoothly; add eggs, one at a time, beating after each. With a spoon, stir vanilla, orange peel and zucchini. Alternate dry ingredients and milk into zucchini mixture; add nuts last. Pour batter into greased and floured 10 inch bundt pan. Bake in preheated 350 degree oven for about 1 hour, or until toothpick comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over cooled cake.

GLAZE:

2 c. powdered sugar
3 tbsp. milk
1 tsp. vanilla

Mix together and beat until smooth.

Very good cake to freeze or ship in mail. Holds up well.

Yield: 12 servings easily (16 if sliced thin).