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Originally shared on the web 03/15/2019

1/2 c. plus 2 T. baking cocoa, divided
2-1/2 c. plus 2 T. all-purpose flour, divided
1/2 c. butter
2 c. sugar
3 eggs
2 t. vanilla extract
zest of 1 orange
1/2 c. milk
3 T. canola oil
3 c. zucchini, peeled and shredded
2-1/2 t. baking powder
1-1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
Garnish: baking cocoa

Spray a 10-inch Bundt ® pan with non-stick vegetable spray. Mix 2 tablespoons cocoa with 2 tablespoons flour. Coat interior of pan with mixture; shake out any extra and set aside pan. In a large bowl, beat butter and sugar with an electric mixer on medium speed. Add eggs, one at a time, beating well after each addition. Stir in vanilla, orange zest and milk. In a separate bowl, combine remaining cocoa and oil; mix thoroughly. Add cocoa mixture to butter mixture; stir well. Fold in zucchini. Add remaining flour and other ingredients. Beat on low speed until well blended. Pour into prepared pan. Bake at 350 degrees for about one hour, until a wooden toothpick tests clean. Cool in pan for 10 minutes; remove from pan to a cake plate. Cool completely. Dust top of cake with baking cocoa. Serves 12.

Nutrition Per Serving:364 calories, 13g total fat, 6g sat fat, 73mg cholesterol, 379mg sodium, 59g carbohydrate, 3g fiber, 6g protein