3 eggs
1 1/2 c. sugar
1 tsp. vanilla
1/2 c. vegetable oil
2 c. flour
1/3 c. Hershey cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. buttermilk
2 c. raw shredded zucchini
1 c. chopped nuts
1/2 c. raisins

Heat oven to 350 degrees. Grease and flour 12 cup Bundt pan. In large mixer bowl beat eggs well. Gradually beat in sugar and vanilla until thick and light in color. Gradually pour in oil, beating until blended.

Combine flour, cocoa, baking powder, baking soda, cinnamon and salt; add alternately with buttermilk to egg mixture. Drain zucchini well. Fold into batter. Stir in nuts and raisins. Pour into prepared pan. Bake 55-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, invert onto serving plate. Cool completely.