4 eggs, at room temperature
3 c. sugar
1 1/2 c. vegetable oil
3 squares (3 oz.) unsweetened chocolate, melted and cooled
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3 c. shredded zucchini

If zucchini are young, they do not need to be peeled.

Heat oven to 350 degrees. Grease and flour 10-inch tube or 12-cup bundt pan.

In large mixer bowl, beat eggs until light and thick. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add oil and chocolate; beat until well blended. Mix flour, baking powder and soda; add to egg mixture and beat until smooth. Stir in zucchini. Batter will be thick. Pour into pan.

Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan and cool completely. If desired, sprinkle with powdered sugar. 12 to 16 servings.

This is my husband's favorite cake and my most prized recipe.