I know at least one of you has a huge zucchini sitting on your counter just waiting to be baked. Am I right? (Wanna know a secret? I have three.) Here's another zucchini recipe to help you clear that counter-top!
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
1/2 cup milk
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1.Preheat the oven to 350 degrees. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5. Mix together sugar, milk, and vanilla. Beat until smooth. Drizzle glaze over cake.
Optional: It looked like it needed a little something, so I snagged some mini chocolate chips from my cupboard and sprinkled them on top. So yummy.