Chocolate Zucchini Cake (Country Cooking)
Unsweetened cocoa powder
Whipped cream or ice cream,
In large bowl, with electric mixer on medium speed, beat sugar and oil until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla until well blended.
With mixer on low speed, beat a third of flour mixture and 1 1/2 C zucchini into sugar mixture just until combined; repeat with another third of flour mixture and the remaining 1 1/2 C zucchini. Beat in remaining flour mixture and pecans just until combined. Spread batter evenly in prepared pan.
Bake cake 1 flour or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; remove pan and cool cake completely. If desired, serve with whipped cream or ice cream.
Heat oven to 350'F. Grease and flour 10-inch tube pan. In small bowl, combine both flours, the cocoa, salt, and baking soda; set aside.