'2 1/2 cups all-purpose flour'
'1/2 cup unsweetened cocoa powder'
'2 1/2 teaspoons active dry yeast'
'1 teaspoon baking soda'
'1 teaspoon ground cinnamon'
'3/4 cup unsalted butter or margarine, at room temperature'
'2 cups grated zucchini'
'3 large eggs'
'2 tablespoons vanilla extract'
'2 tablespoons orange zest'
'2 cups grated zucchini, coarsely chopped'
'1/2 cup milk'
'1 cup chopped pecans'
'2 1/2 cups all-purpose flour'
'1/2 cup unsweetened cocoa powder'
'2 1/2 teaspoons active dry yeast'
'1 teaspoon baking soda'
'1 teaspoon ground cinnamon'
'3/4 cup unsalted butter or margarine, at room temperature'
'2 cups grated zucchini'
'3 large eggs'
'2 tablespoons vanilla extract'
'2 tablespoons orange zest'
'2 cups grated zucchini, coarsely chopped'
'1/2 cup milk'
'1 cup chopped pecans'
Mix together the flour, cocoa powder, yeast, baking soda, and cinnamon
Set aside
At this point, cream the butter or margarine with the sugar until smooth
Add the eggs one at a time, beating well after each addition
Add the vanilla extract, orange zest, and zucchini, alternating everything with milk, and mix well
Finally, add the pecans
Pour into a greased and floured tube pan or Bundt pan
Bake in a moderate oven (170°C) for about 1 hour, or until a toothpick inserted into the center comes out clean
Let cool for 15 minutes before removing from the pan
Serves 10 to 12 pieces.
