2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 c. unsweetened cocoa
3 eggs
1 1/2 c. granulated sugar
1/2 c. salad oil
3/4 c. buttermilk
1/2 lb. raw zucchini, shredded
1 tsp. vanilla
1 c. coarsely chopped walnuts
1/2 c. raisins
Confectioners' sugar

Grease and flour a 10-inch tube pan. Preheat oven to 350 degrees. Sift flour with baking powder, soda, salt, cinnamon and cocoa; set aside.

At high speed, beat eggs until very light and fluffy. Gradually beat in granulated sugar until very fluffy and light in color; beat in oil. At low speed, beat in flour mixture, in 3 additions, alternately with buttermilk, in 2 additions, beginning and ending with flour.

Drain zucchini well. Fold into flour mixture along with vanilla, nuts and raisins, turn into prepared pan. Bake at 55 to 60 minutes. Cool in pan 10 minutes, turn out and cool completely. Sprinkle with confectioners' sugar.