4 lg. eggs
2 1/4 c. sugar
2 tsp. vanilla
3/4 c. butter, softened
3 c. unsifted all purpose flour
1/2 c. unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
3 c. coarsely grated zucchini
1 c. chopped walnuts

Grease and flour four 9 inch round cake pans. Arrange oven shelves to hold pans. Heat oven to 350 degrees.

In a large bowl, beat eggs with electric mixer until fluffy. Gradually add sugar, beating until thick and lemon colored. Slowly beat in vanilla and butter. In a large sifted, combine flour, cocoa, baking soda, and salt.

Sift half of the flour over the egg mixture. Stir until combined. Add buttermilk and stir until combined. Sift in remaining flour mixture and stir until combined. Fold in zucchini and nuts.

Divide batter into 4 pans. Bake 25-30 minutes or until tops spring back when lightly touched. Cool in pans for 10 minutes. Remove layers to wire racks and cool. Fill and frost with chocolate frosting.