Orange Zucchini Cake

I got this recipe from one of the ladies I used to work with long ago (sorry, can't remember who). I like the idea of using All-Bran in the recipe, to make the cake somewhat healthier. Of course, I undo all the "healthy goodness", when I ice this cake with cream cheese frosting!

• Ready In: 30 mins
• Yields: 1 11" x 7" cake

Ingredients

• 1  cup flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 3⁄4 cup sugar
• 1⁄2 cup  vegetable oil (or canola oil)
• 2  eggs
• 1⁄2 cup  all-bran cereal
• 1 1⁄2 teaspoons  orange peel, grated
• 1  teaspoon vanilla
• 1  cup zucchini, grated
• 1⁄2 cup  nuts, chopped (I like pecans)

Directions

1. Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
2. Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
3. In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
4. Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
5. Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).