3 c. grated zucchini
4 eggs
2 1/2 to 3 1/2 c. sugar
1 1/4 c. oil
3 c. flour
3 tsp. baking powder
1 tsp. baking soda
6 tbsp. cocoa
1 c. pecans, chopped

Mix zucchini, eggs, sugar and oil together with mixer. Add dry ingredients to zucchini mixture and beat with mixer. Add chopped pecans; mix well and pour into a well sprayed Bundt pan or angel food pan.

Bake 1 1/2 to 2 hours, until pick comes out clean, at 300°F. Let cool 15 minutes and remove from pan. Cool completely and frost with any icing or serve plain. You also can dust with powdered sugar.