Yield: 12 Servings
Measure | Ingredient |
---|---|
2½ cup | All-purpose flour |
1 cup | Cocoa powder |
1 teaspoon | Double-acting baking powder |
1 teaspoon | Baking soda |
1 teaspoon | Salt |
1 teaspoon | Ground cinnamon |
¾ cup | Butter; softened |
2 cups | Sugar |
3 \N | Eggs |
¾ cup | Buttermilk |
1 teaspoon | Vanilla extract |
2 teaspoons | Orange peel; grated |
2 cups | Zucchini; shredded |
1 cup | Nuts; chopped |
1½ cup | Powdered sugar; sifted |
2½ tablespoon | Fresh orange juice |
1 teaspoon | Orange peel; grated |
1 cup | Butter; melted |
Sift together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
Cream butter or margarine. Gradually add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350°F. for one hour. Turn out on rack, let cool for
15 minutes, and glaze.
GLAZE: Beat together powdered sugar, orange juice, orange peel and melted butter.
Recipe by: Elizabeth Powell
Posted to TNT Recipes Digest by BIZETTA <BIZETTA@...> on May 1, 1998