Ingredients
1/2 cup butter, softened1-1/2 cups sugar2 large eggs1/4 cup unsweetened applesauce1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 cup baking cocoa1-1/4 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 cup fat-free milk3 cups shredded zucchini1/2 cup chopped walnuts1 tablespoon grated orange zestGLAZE:1-1/4 cups confectioners’ sugar2 tablespoons orange juice1 teaspoon vanilla extract
Preparation
Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.
Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest.
Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
