Chocolate Zucchini Cake

2 1/2 c. flour, unsifted
1/2 c. cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
3/4 c. soft butter
2 c. sugar
3 eggs
2 t. vanilla
2 t. grated orange peel
2 c. coarsely shredded zucchini
1/2 c. milk
1 c. chopped walnuts or pecans
Glaze

Preheat the oven to 350'.
Combine the flour, cocoa, baking powder, soda, salt and cinnamon, set aside.
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.
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
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.
Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.