Chocolate Zucchini Coffeecake - cooking recipe

Ingredients

3 eggs
1/2 c. salad oil
1 Tbsp. vanilla
2 c. grated zucchini
1 1/2 c. sugar
3 c. sifted flour
1 (4 1/2 oz.) pkg. instant chocolate pudding
1 tsp. each: salt, baking soda and baking powder
1 Tbsp. cinnamon
1/4 c. chopped nuts or raisins or both (optional)

Preparation

Beat together eggs, oil and vanilla.
Mix in zucchini and sugar.
Combine dry ingredients and stir into wet ingredients.
If desired, add nuts or raisins.
Pour into greased and floured Bundt or tube pan.
Bake in 350\u00b0 oven until fork comes out clean, 45 to 60 minutes.
Cool on rack 20 minutes, then remove from pan. Frost, if desired.