Zucchini Chocolate Orange Cake

Ingridients

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

3/4 cup butter

2 cups white sugar

3 eggs, beaten

2 teaspoons vanilla extract

1/2 cup milk

3 cups grated zucchini

1 tablespoon orange zest

1 cup chopped walnuts

1 1/4 cups confectioners' sugar

1/4 cup orange juice

1 teaspoon vanilla extract

Directions

Prep 25 m

Cook 50 m

Ready In 1 h 30 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.

Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.

To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.