Chocolate Zucchini Cake

I have a recipe for chocolate zucchini bread in my cookbook, but I came across this recipe recently. It’s so old the page is yellowing. I made it a long time ago and wrote “moist & light” and “delicious” on the recipe, so I thought I’d share it with you.

2 ½ c. flour
2½ tsp. baking powder
1½ tsp. baking soda
1½ tsp. cinnamon
½ c. butter, softened (1 stick)
2 c. sugar (I use 1 c.)
3 oz. unsweetened chocolate, melted
2 tsp. grated orange rind
2 tsp. vanilla
½ c. milk
2 c. grated zucchini
1 oz. white chocolate
1 oz. semisweet chocolate

Preheat oven to 350º. Spray 12 cup Bundt pan with vegetable cooking spray.
In medium bowl, stir flour, powder, soda and cinnamon. In large bowl, cream butter and sugar; add eggs one at a time, beating well. Stir in unsweetened chocolate, peel, vanilla and zucchini. Stir in flour mixture. Pour batter into pan.
Bake 1 hour; remove to rack for 30 minutes. Cool completely; drizzle with melted chocolates.