2 cups of flour
1 teaspoon of salt
1 teaspoon of cinnamon
1 cup of cocoa
1 1/2 cup of granulated sugar
1/2 cup of vegetable oil
3/4 cup of buttermilk
3 cups of shredded zucchini
3 teaspoons of vanilla extract
1 cup of chopped pecans
Grease and flour 10 inch bunt pan
Heat over to 350 degrees
Put dry ingredients in bowl and set aside.
In large bowl with mixer on high, whip eggs light and fluffy.
Beat in sugar.Beat in oil and add dry ingredients in 3 sections alternating with buttermilk.
Drain Zucchini; add to mixture with pecans and vanilla.
Put in pan and bake 50 to 60 minutes. Cool on rack for 20 minutes, remove bread from pan and completely cool
Presenter: Donna's Old Town Cafe