ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

14 cup unsweetened applesauce

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 cup baking cocoa

1 1/4 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 cup fat-free milk

3 cups shredded zucchini

1/2 cup chopped walnuts

1 tbsp grated orange peel

GLAZE

1 1/4 cups confectioners' sugar

1/4 cup orange juice

1 tsp vanilla extract

Coat a 10-inch 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 after each. Beat in the applesauce and vanilla.

In another bowl, combine flour, baking cocoa, baking powder, salt, cinnamon and baking soda. Add mixture to the creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange peel.

Transfer batter to the prepared pan and bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center, comes out clean.

Remove from oven and cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine glaze ingredients completely. Drizzle over the cake.

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