Zucchini Chocolate Orange Cake

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.8 cup butter 
• 1.3 cups confectioners' sugar 
• 3  eggs beaten
• 2.5 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.5 cup milk 
• 0.3 cup orange juice 
• 1 tablespoon orange zest 
• 1 teaspoon salt 
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 1 cup walnuts chopped
• 2 cups sugar white
• 3 cups zucchini grated

Equipment

• bowl
• oven
• toothpicks
• kugelhopf pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
2. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, cream butter and sugar until fluffy.
4. 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.
5. Pour into a greased and floured Bundt cake pan.
6. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
7. 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.