All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

2 ½ cups all-purpose flour ½ cup unsweetened cocoa powder 2 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon ¾ cup butter 2 cups white sugar 3 eggs, beaten 2 teaspoons vanilla extract ½ cup milk 3 cups grated zucchini 1 tablespoon orange zest 1 cup chopped walnuts 1 ¼ cups confectioners' sugar ¼ cup orange juice 1 teaspoon vanilla extract

Nutrition Info

480.9 calories carbohydrate: 71.8 g cholesterol: 77.8 mg fat: 20.1 g fiber: 3.1 g protein: 7.3 g saturatedFat: 8.7 g servingSize: - sodium: 561 mg sugar: 47.6 g transFat: : - unsaturatedFat: : -

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.

1 Bundt pan

Very moist and different.