Spiced Chocolate Zucchini Cake

Dry Ingredients

• 2 ½ cups all-purpose flour
• ½ cup natural unsweetened cocoa powder
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon — ground

Wet Ingredients

• ¾ cup unsalted butter — softened
• 2 cups granulated sugar
• 3 large eggs — room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons orange zest — finely grated
• 2 cups zucchini — coarsely shredded; not packed
• 2–3 tablespoons milk — room temperature
• 1 cup pecans or walnuts — chopped

Optional Chocolate Glaze

• 1 cup powdered sugar (optional)
• 2 tablespoons cocoa powder (optional)
• ½ cup milk (optional) — room temperature
• ½ teaspoon vanilla extract (optional)

1. Prepare the Oven and Pan: Position an oven rack in the center and preheat the oven to 350°F. Generously grease a 10-inch Bundt pan with a 10- to 12-cup capacity, coating every ridge, then dust it with cocoa powder and tap out the excess.
2. Mix the Dry Ingredients: In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon for about 30 seconds, until evenly combined and no cocoa lumps remain.2½ cups flour, ½ cup cocoa powder, 2½ tsp baking powder, 1½ tsp baking soda, 1 tsp salt, 1 tsp cinnamon
3. Cream the Butter and Sugar: In a large bowl, beat the butter and sugar with an electric mixer on medium speed for 3–4 minutes, until pale and fluffy. Add the eggs one at a time, beating for 20–30 seconds after each addition and scraping the bowl as needed. Mix in the vanilla extract and orange zest just until combined.¾ cup butter, 2 cups sugar, 3 eggs, 2 tsp vanilla extract, 2 tsp orange zest
4. Add the Zucchini: Using a wooden spoon or rubber spatula, stir the shredded zucchini into the wet mixture until evenly distributed.2 cups zucchini
5. Combine the Batter: Add the dry ingredients in three additions, alternating with the milk in two additions and beginning and ending with the dry mixture. Fold in the chopped nuts with the final dry addition. Mix only until no dry streaks remain; the batter will be thick.dry ingredients, ½ cup milk, 1 cup nuts
6. Bake: Spoon the batter into the prepared Bundt pan and smooth the surface with a rubber spatula. Tap the pan gently once or twice to settle the batter. Bake for 50–55 minutes, beginning to check at 45 minutes. The cake is done when the top springs back lightly and a wooden pick inserted into the thickest part comes out with a few moist crumbs but no wet batter.
7. Cool: Set the pan on a wire rack and cool for 15 minutes. Carefully loosen the outer and center edges with a thin flexible spatula, invert the cake onto the rack, and cool completely for 45–60 minutes before glazing.Optional Chocolate Glaze

Optional Chocolate Glaze

1. Prepare the Glaze: In a small bowl, whisk the powdered sugar, cocoa powder, 2 tablespoons milk, and vanilla until smooth. Add the remaining milk 1 teaspoon at a time until the glaze is thick but pourable.1 cup powdered sugar, 2 tbsp cocoa powder, 2–3 tbsp milk, ½ tsp vanilla extract
2. Glaze the Cake: Place the completely cooled cake on a serving plate. Drizzle the glaze over the top and let it set for 10–15 minutes before slicing.