Chocolate Orange Zucchini Pound Cake

With zucchini and eggs pouring in its time to start getting creative with ways to use up the bounty. Hear is a traditional pound cake with a couple of yummy additions, and no one will be able to tell that you've snuck in a bit of veg.

Chocolate Orange Zucchini Pound Cake

1 pound room temperature unsalted butter

1 pound granulated sugar

1 pound room temperature eggs (about 9)

1 pound flour

1/2 cup cocoa powder

1/2 teaspoon salt

Zest of an orange

2 cups shredded zucchini

1/2 teaspoon vanilla

Glaze

2 cups powdered sugar

2 tablespoons orange juice

Heat oven to 350 degrees.

Grease and flour a 10 inch bundt pan, set aside

Squeeze as much liquid from the zucchini as you can, set aside. 

In the bowl of a stand mixer beat butter and sugar on medium until light and fluffy, about 5 minutes. Meanwhile sift together flour, cocoa powder and salt. 

Add the eggs to the butter mixture, one at a time, mixing completely after each addition.

Add in the orange zest, zucchini and vanilla. Mix for 30 seconds.

With mixer on low, add the flour mixture a little at a time. Scrape down the sides of the bowl and beat on medium for 30 more seconds.

Pour into prepared pan and smooth the surface.

Bake for 1 hour or until pick inserted near the center comes out clean.

Remove to a cooling rack, and let cool for 10 minutes. Remove cake from pan and cool completely.

In a small bowl, mix together powdered sugar and orange juice until smooth. Drizzle over cooled cake.