Everyone always grows too much zucchini if they plant even one little hill. I invented this recipe about a year ago in an attempt to not throw away a bunch of too large zucchini. Yesterday a friend requested my recipe; I promised her I would post it today.
Combine 3 eggs, 1 2/3 cups sugar, and 1 cup cooking oil in an electric mixer bowl. Add one teaspoon vanilla. Mix thoroughly. Combine 1 1/2 cups flour, 1 tsp. cinnamon, 1/4 tsp. baking powder, 1 tsp. baking soda, and 1/4 cup dark cocoa. Add to egg mixture. By hand mix in 2 cups grated zucchini and 3/4 cup chopped walnuts. The mixture will be very stiff. Spoon into oiled and floured bundt pan. Bake at 325-350 for 1 hour or until done. Let cool before taking out of the bundt pan. This is a lovely moist cake and keeps well.
writingontherim 
Wow, this sure sounds interesting and I’l definitely try it. However is any substitution possible for the eggs?
Here you can get egg substitute and use it but have no idea whether you have such a thing there. Will ask my vegan friends what they do.
Here you can buy egg substitute, but do not know if you have it there. I will ask my vegan friends what they do.
There are several possibilities for egg substitute. A detailed description of egg substitutes and which ones to use for what can be found at the website http://www.egglesscooking.com. This cake is very moist and keep and freezes well.