Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          flour
     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 or margarine
   2      cups          sugar
   3                    eggs
   2      tablespoons   vanilla
   2      tablespoons   grated orange peel
   2      cups          coarsely shredded zucchini
     1/2  cup           milk
   1      cup           chopped pecans or walnuts
                        **GLAZE**
   2      cups          powdered sugar
   3      tablespoons   milk
   1      teaspoon      vanilla

Preparation:

Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside. With a rotary mixer beat together the butter and sugar until they are smoothly blended. Add the eggs one at at ime, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini, alternatley stir the dry ingredients and the milk into zucchini mixture, including the nuts with last addition. Pour batter into a greased and flour dusted 10 inch tube pan or bundt pan. Bake 350 oven for 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 glaze over cake. Cut in thin slices to serve. GLAZE: Mix glaze ingredients and beat until smooth.