Chocolate Zucchini Bundt Cake

• 2 1/2 cups flour
• 1/2 cup baking cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoons salt
• 1-2 teaspoons ground cinnamon
• 1 cup chopped pecans or walnuts
• 3/4 cup cooking oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange rind
• 2 cups coarsely grated unpeeled Zucchini,(2 medium sized)
• 1/2 cup milk
• Glaze:
• 1 cup icing sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

1. Grease generously a 10 inch tube or Bundt pan. Dust with flour. Blend dry ingredients and nuts. In large bowl, beat oil and sugars. Beat in eggs one at a time. Add vanilla, orange peel and zucchini. Add dry ingredients to creamed mixture alternately with milk. Pour batter into prepared pan. Bake at 350 for 1 hour. Cool cake 15 minutes before removing from pan.
2. Ice with glaze: Blend 1 cup icing sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons milk, just till you get the consistency that you like. Drizzle over the top of the cake.

flour, baking cocoa, baking powder, baking soda, salt, ground cinnamon, pecans, cooking oil, white sugar, brown sugar, eggs, vanilla, orange rind, milk, icing sugar, vanilla, milk

Taken from www.epicurious.com/recipes/member/views/chocolate-zucchini-bundt-cake-1241941 (may not work)