Chocolate Zucchini Cake

3/4 cup butter or margarine
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons grated orange zest
1/2 cup milk
2 1/2 cups 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

Preheat oven to 350 degrees F.

Cream together butter and sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract, orange zest, milk, flour cocoa powder, baking powder, baking soda, salt and cinnamon. Fold in shredded zucchini and chopped nuts.

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. Cool on rack. Pour glaze over completely cooled cake.

Makes 8 servings.

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

Combine sugar, milk and vanilla in small bowl. Stir until well mixed.

Chocolate Zucchini Cake

3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons cocoa
2 cups grated zucchini
1/2 to 1 cup chocolate chips

Cream together sugars, butter and oil. Mix eggs, vanilla extract and buttermilk. Combine the two mixtures. Sift and mix all dry ingredients. Combine everything, except chocolate chips, and mix well. Pour into a greased 13 x 9-inch pan and bake at 325 degrees F for 45 minutes. Sprinkle chocolate chips on hot cake.