Zucchini Chocolate Orange Cake

• For the Cake
  

• 2 ¹⁄₂
  

  cups all-motive 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
  

• For the Glaze
  

• 1 ¹⁄₄
  

  cups confectioners’ sugar
  

• ¹⁄₄
  

  cup orange juice
  

• 1
  

  teaspoon vanilla extract
  

directions

• To create the cake:

• Preheat oven to 350 degrees F.
• Grease and flour Bundt pan.
• In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Location apart.
• In a vivid bowl, cream butter and sugar until fluffy.
• Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
• Lope in dry substances and mix until effectively blended. Fold in zucchini, orange zest and nuts.
• Pour into a greased and floured Bundt cake pan.
• Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out vivid.
• Allow to frigid.

• To create the glaze:

• In a limited bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.