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

Beat eggs on high speed until light and fluffy. Gradually beat in the sugar and vanilla until thick. Gradually pour in oil, beating until combined. Sift together flour, cocoa, baking powder, soda, cinnamon, salt and add alternately with buttermilk (or sour milk) ending with flour. Fold zucchini into batter. Stir in nuts and raisins. Pour into greased and floured 12 cup bundt pan. Bake at 350 degrees for 50 to 55 minutes or until cake tester comes out clean. Cool 10 minutes, invert into serving tray. Cool completely. Glaze with following recipe.

CREAMY MINI CHIP GLAZE: Combine 3 tablespoons sugar and 2 tablespoons water in small saucepan. Bring to a boil. Remove from heat and immediately add 1/2 cup semi-sweet chocolate mini chips and stir until melted. Blend in 1 tablespoon marshmallow creme. Blend in 1 tablespoon hot water a half tablespoon at a time until glaze is of desired consistency. Pour over cake.