In a bowl of mixer, beat eggs until creamy and light yellow on medium-high speed. Add oil and sugar and beat another minute. Add the zucchini, flour, baking powder, baking soda, cinnamon, nuts and melted chocolate. Beat on low speed for 1 minute or until combined. Pour into a greased and floured 12-cup bundt pan or 9�?x 13�?x 3�?baking pan. Bake at 350o for 1 ½ hours for bundt cake, 1 hour for baking pan. Cool cake in pan, turn out onto serving platter and sprinkle with powdered sugar. Serves 12
Note: Great way to use summer zucchini in a dessert. Serve with coffee or chocolate mint ice cream.