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Ingredients:
3/4 c butter
2 c sugar
3 eggs
2 tsp vanilla
1 tbsp grated orange peel
2 c grated raw zucchini
2 3/4 c flour
1/2 c cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 c low fat milk
1 c chopped walnuts
Lemon orange glaze:
1 c powdered sugar
1 tbsp vanilla
grated orange peel
lemon juice
Instructions:
Preheat oven to 350 degrees. Grease and flour one bundt pan. Cream butter and slowly add the sugar, beating until smooth. Beat in the eggs and mix thoroughly. Stir in the vanilla, orange peel and grated zucchini and blend well. Mix together the flour, cocoa, baking powder, salt and cinnamon. Add to the zucchini mixture alternately with the milk and beat until thoroughly mixed. Pour batter in prepared pan and bake for 60 minutes, or until a toothpick inserted in center comes out clean.
To make glaze, stir vanilla into sugar until a runny paste is formed. Stir in peel and enough juice to make glaze pourable. When cake is completely cooled, turn out of pan onto serving plate and drizzle glaze over the top. Garnish with fresh flowers.
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Copyright © 1999 - 2004 Lanier Publishing International
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