Chocolate Zucchini Country Cake

3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken

Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.

NOTE: Coconut or grated orange rind may be added to batter before baking.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)