Chocolate Zucchini Bundt Cake - cooking recipe

Ingredients

2 1/2 cups flour
1/2 cup baking cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons salt
1-2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup cooking oil
1 cup white sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange rind
2 cups coarsely grated unpeeled Zucchini,(2 medium sized)
1/2 cup milk
Glaze:
1 cup icing sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Preparation

Grease generously a 10 inch tube or Bundt pan. Dust with flour. Blend dry ingredients and nuts. In large bowl, beat oil and sugars. Beat in eggs one at a time. Add vanilla, orange peel and zucchini. Add dry ingredients to creamed mixture alternately with milk. Pour batter into prepared pan. Bake at 350 for 1 hour. Cool cake 15 minutes before removing from pan.

Ice with glaze: Blend 1 cup icing sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk, just till you get the consistency that you like. Drizzle over the top of the cake.