Preparation:
Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside. With a rotary mixer beat together the butter and sugar until they are smoothly blended. Add the eggs one at at ime, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini, alternatley stir the dry ingredients and the milk into zucchini mixture, including the nuts with last addition. Pour batter into a greased and flour dusted 10 inch tube pan or bundt pan. Bake 350 oven for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. Drizzle glaze over cake. Cut in thin slices to serve. GLAZE: Mix glaze ingredients and beat until smooth. |
