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Zucchini Chocolate Cake

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2 cups flour

1 tsp. each baking powder, baking soda, and cinnamon

1/2 tsp. each nutmeg and salt

1/4 cup cocoa

3 eggs

2 cups sugar

1/2 cup oil

3/4 cup buttermilk

2 cups shredded unpeeled zucchini (3 or 4 medium)

1 tsp. each vanilla and grated orange peel

Chocolate or cream cheese frosting (optional)

Stir together flour, baking powder, soda, spices, salt, and cocoa; set aside. In large mixer bowl beat eggs until very light. Gradually beat in sugar until mixture is fluffy and pale ivory color. Slowly beat in oil. Stir in flour mixture, a third at a time, alternately with buttermilk and zucchini. Blend lightly but thoroughly. Stir in vanilla and orange peel. Turn into 2 greased, floured 9-inch layer pans or 1 greased, floured 13x9x2-inch pan. Bake in preheated 350-degree oven: 40 to 45 minutes for layers, 50 to 60 minutes for sheet cake, or until pick inserted in center comes out clean. For layer cake, cook in pans on racks for 10 minutes, then invert on racks to cool. Frost. For sheet cake, cool in pan before frosting. Serves 16.