Dark Chocolate Zucchini Cake

2 1/2 c. flour

1/2 c. cocoa

2 1/2 tsp. baking powder

1 1/2 tsp baking soda

1 tsp. salt

1 tsp. cinnamon

3/4 c. soft butter

2 c. sugar

3 eggs

1 tsp vanilla

2 tsp. grated orange rind

2 c. coard grated zucchini

1/2 c. milk

Combine first 6 ingredients in bowl; set aside. Combine butter and suagar in bowl. Beat until fluffy. Add eggs, one at a time, beating to mix well. Stir in vanilla, orange rind and zucchini. Alternately add dry ingredients and milk to butter mixture; mix well between each addition. Pour batter into greased and floured tube pan or bundt pan. Bake 50 to 60 minutes at 350°F. Cool 5 minutes on rake. Remove from pan, cool completely. Dust with icing sugar.

Notes: This recipe does call for 1 cup of nuts which I omit because of allergies. This recipe is awesome and turns out so nice. It has a little bit of a crunchy crust and then once I stored it for a bit it was so moist and good. It's a wonderfully nice chocolate cake.