3 eggs
1 1/2 c. sugar
1 tsp. vanilla
1/2 c. oil
2 c. all-purpose flour, unsifted
1/3 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. buttermilk or sour milk
2 c. raw zucchini, coarsely shredded
1 c. nuts, chopped

Beat eggs on high speed until light and fluffy. Gradually beat in sugar and vanilla until thick. Gradually pour in oil; beat until combined. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt. Add alternately with buttermilk or sour milk, ending with flour mixture. Fold zucchini into batter. Stir in nuts; pour into greased and floured 12 cup Bundt pan. bake at 350 degrees for 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; invert onto serving tray. Cool completely, then serve.