Ingredients
2 1/2 cups regular all-purpose flour, unsifted1/2 cup cocoa2 1/2 teaspoons baking powder1 1/2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon3/4 cup soft butter2 cups sugar3 eggs2 teaspoons vanilla2 teaspoons grated orange peel2 cups coarsely shredded zucchini1/2 cup milk1 cup chopped walnuts or pecansGlaze (directions follow)
Description
Preheat the oven to 350°F.1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. 5 Drizzle glaze over cake. Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
What an interesting recipe. I have never thought of using zucchini in a cake before. X
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