Chocolate Zucchini Cake

Got this recipe either out of the Rocky Mountain News or Denver Post several years ago. It was a contest winner. I went through all of the Chocolate Zucchini cake recipes and mine is a little different. Cooling time is not included in bake time. Preparation time is a guess.

• Ready In: 1 hr 35 mins
• Serves: 16

Ingredients

• 2 1⁄2 cups unsifted all-purpose flour
• 1⁄2 cup  unsweetened cocoa
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 3⁄4 cup butter or 3⁄4 cup margarine
• 2  cups sugar
• 3  eggs
• 2  cups zucchini, grated and unpeeled
• 2  teaspoons  orange peel, grated
• 2  teaspoons vanilla extract
• 1⁄2 cup milk
• 1  cup ground walnuts

• Glaze Ingredients

• 3⁄4 cup confectioners' sugar
• 1  tablespoon  orange juice
• 1⁄2 teaspoon  orange peel, grated

Directions

1. Generously grease a 12 cup bundt pan. Set aside.
2. Preheat oven to 350°F
3. In medium bowl combine first 6 ingredients; set aside.
4. In large mixer bowl with mixer at medium speed beat butter or margarine and sugar until light and fluffy.
5. Add eggs and continue beating until well mixed.
6. Stir in zucchini, orange peel and vanilla. Alternately stir in dry ingredients, milk and nuts.
7. Pour into greased Bundt pan.
8. Bake for 1 hour or until toothpick inserted in center comes out clean.
9. Let cool in pan on wire rack for 15 minutes.
10. Invert pan to remove.
11. Spread with orange glaze.
12. Orange Glaze;.
13. In small bowl combine confectioners' sugar, orange juice and peel.
14. Stir until smooth.
15. Drizzle on cooled cake.