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.