3 eggs, slightly beaten
2 c. sugar
1 c. oil
2 tsp. vanilla
2 c. grated zucchini
3 c. flour
2 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. each cinnamon & salt
1 c. chopped pecans

Beat eggs, sugar, oil and vanilla. Add zucchini; mix well. Sift dry ingredients; stir until moistened. Fold in pecans, spoon into greased and floured loaf pans. Bake at 325 degrees for 50 minutes or until bread tests done. Remove to wire rack to cool. Let stand, wrapped for 24 hours before slicing.