Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.
Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
Pour the batter into a greased and flour-dusted (or use paper liners) cup cake pan. Bake in the oven for about 25 minutes (test at 20 minutes!) or until a wooden pick inserted in the center comes out clean.
Cool in pan 15 minutes; place on wire rack to cool thoroughly.
Mix together powdered sugar, milk, and vanilla. Beat until smooth. Drizzle glaze over cupcakes.