3 eggs
1 cup vegetable oil
2 cups sugar
1 Tbsp vanilla extract
2 cups zucchini, unpeeled and shredded
2-1/2 cups flour
1/2 cup cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
Beat together eggs, sugar, oil and vanilla. Stir in zucchini. Blend together dry ingredients. If cocoa is lumps, sift well. Add dry ingredients to zucchini mixture. Combine well. Pour into two greased bread pans* and bake in 350F oven for about 1 hour or until toothpick tests clean. Cool on racks about 5 minutes before removing from pans. Or dump onto a sheet of plastic wrap and seal while still hot to prevent crusting. Freezes and thaws with excellent results. *I only use bundt pans for quick breads. they look very nice when serving company. This recipe was found in the Taste of Home magazine (Aug/Sep. 1994).