Chocolate Zucchini Cake
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||2 Cup (32 tbs)|
|Orange peel||2 Teaspoon, grated|
|Zucchini||2 Cup (32 tbs), shredded|
|Milk||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Cocoa||1⁄2 Cup (8 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Nuts||1 Cup (16 tbs), chopped|
Cream butter and sugar until fluffy.
Add eggs, one at a time, beating after each addition.
Stir in vanilla, orange peel and zucchini.
Add dry ingredients which have been sifted together alternately with milk.
Pour into bundt pan, bake 1 hour at 350°.
Cool 15 minutes.
Glaze, if desired.