Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Eggs, Oranges (Blood and Navel), and Walnuts


  • 2 1/2 cups flour
  • 1/2-cup cocoa
  • 2 1/2 tea­spoons bak­ing powder
  • 1 1/2 tea­spoons soda
  • 1-teaspoon salt
  • 1-teaspoon cin­na­mon
  • 3/4-cup soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 tea­spoons vanilla
  • 2 tea­spoons orange peel
  • 2 cups coarsely shred­ded zucchini
  • 1/2-cup milk
  • 1 cup chopped pecans or walnuts
  • 1/2-cup raisins (optional)

Com­bine the flour, cocoa, bak­ing pow­der, soda, salt, and cin­na­mon; set aside. With an elec­tric mixer beat together the but­ter and sugar until they are smoothly blended. Add the eggs, one at a time, beat­ing well after each addi­tion. With a spoon, stir in the vanilla, orange peel, and zuc­chini. Alter­nately stir the dry ingre­di­ents and the milk into zuc­chini mix­ture, includ­ing the nuts and raisins with the last addi­tion. Pour bat­ter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in a 350-degree oven for about 1 hour or until a wooden pick inserted in cen­ter comes out clean. Cool in pan 15 min­utes; turn out on wire rack to cool thor­oughly. Driz­zle with an orange glaze.