This is an excellent way to use extra zucchini in the summer and early fall. I like the cake without the glaze or with powdered sugar. My husband likes the glaze.
I think the original receipe was from Sunset Magazine.
2 ½ cup all-purpose flour, unsifted
½ cup cocoa powder
2 ½ tsp. baking powder
1 ½ tsp. soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter, soft
2 cup white sugar
2 tsp. vanilla
2 tsp grated orange peel
2 cups coarsely shredded zucchini
½ cup milk
1 cup chopped pecans or walnuts
Combine flour, cocoa, baking powder, soda, salt, and cinnamon and set aside. Beat together the butter and sugar until smoothly blended.
Add the eggs one at a time and beat well after each addition. Stir in the vanilla, orange peel, and zucchini. Alternately stir in the dry ingredients and the milk into the zucchini mixture. Add the nuts with the last addition.
Pour batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 350 degrees for 1 hour or until wooden toothpick comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 TBSP. milk, and 1 tsp. vanilla. Beat until smooth.