Chocolate Zucchini Cake

Yield: 8 servings

Ingredients

Cake

• 3/4 cup butter
• 2 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons grated orange zest
• 1/2 cup milk
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups shredded zucchini, drained
• 1 cup coarsely chopped pecans or walnuts

Glaze

• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Heat oven to 350 degrees F.

Cake

1. Cream together butter and sugar in large bowl.
2. Add eggs, one at a time, beating well after each addition.
3. Add vanilla extract, orange zest, milk, flour cocoa powder, baking powder, baking soda, salt and cinnamon.
4. Fold in shredded zucchini and chopped nuts.
5. Pour batter into greased and floured 9-inch Bundt pan and bake for 1 hour or until wooden pick inserted in center comes out clean.
6. Cool on rack.
7. Pour glaze over completely cooled cake.

Glaze

1. Combine confectioners' sugar, milk and vanilla extract in small bowl. Stir until well mixed.