2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup cocoa
1-1/2 cups sugar
1/2 cup oil
3/4 cup buttermilk
1/2 pound shredded zucchini
1 tsp vanilla
1 cup chopped nuts
1/2 cup raisins
Grease/flour 10-inch bundt pan. Preheat oven to 350.
Sift flour with baking powder, soda, salt, cinnamon, and cocoa.
Beat eggs at high speed, add sugar. Gradually beat in oil.
With mixer at low speed, beat in flour mixture in three additions, alternating with buttermilk.
Drain zucchini well, fold into flour mixture along with vanilla, nuts, and raisins.
Turn into prepared pan an bake 55-60 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes, turn out and cool completely. Just before serving, sift confectioner's sugar over top and slice.