3 sqs. unsweetened chocolate
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
1 tsp. vanilla
3 c. sugar
1 1/2 c. Crisco oil
3 c. finely grated zucchini
1 c. chopped pecans

Melt chocolate over hot water and cool. Grease and flour 10 inch tube pan. Sift flour with baking powder, soda, and salt; set aside. In large bowl, beat eggs and vanilla until thick and light (high speed). Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add salad oil and cooled chocolate; beat until well blended. At low speed, add sifted dry ingredients, mixing until smooth. Add zucchini and nuts; with wooden spoon, stir until well combined. Pour into pan. Bake about 1 hour 15 minutes or until surface springs back when pressed with fingertip. Cool on rack 30 minutes. Remove from pan; cool. Sprinkle with powdered sugar. Serves 16.