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2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter, softened
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Grease and flour Bundt pan or spray with cooking spray. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, cream butter and sugar until fluffy. Blend in eggs, vanilla and milk. Stir in dry ingredients and mix until well incorporated. Fold in zucchini, orange zest and nuts.

Pour into Bundt pan. Bake 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Allow to cool, invert on serving plate then drizzle with glaze.


1 1/4 cups powdered sugar
1/4 cup orange juice
1 teaspoon vanilla extract

Mix all together, adding a few more drops of juice if needed for correct consistency. Serves 16.

Serving size: 1 slice. Per serving: 360 calories, 5.4 g protein, 14.2 g fat, 53.8 g carbohydrates, 2.2 g fiber, 360 mg sodium, 63 mg cholesterol.

Virginia Barosh, Wharton County Electric Cooperative

May 2009 Recipe Contest