Zucchini Bread

I recently learned that Hilly's Belgian host family had a bumper crop of zucchini this past summer, and that some of it is stored in their freezer. At her request, I'm posting this recipe (apparently Zucchini Bread isn't something Belgians eat). Note to Lind: the nuts are optional :) Note to Ki: I know you don't like zucchini, but how about bread made with zucchini? Note to Ame: How do you say zucchini in French? Note to Hilly: Have fun baking a loaf! :)

3 eggs, beaten
1 c. cooking oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. cocoa powder
1/2 c. chopped walnuts

Grease and flour a 9 x 5 loaf pan. Preheat oven to 325 degrees F. In a large bowl, combine sugar, flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. In a small bowl stir together eggs, oil, grated zucchini, and vanilla. Pour wet ingredients into dry ingredients, and mix just until blended, adding chopped nuts if desired. Bake at 325 degrees for about one hour, or until top is browned, and bread begins to pull away from sides of pan. Cool for 10 minutes, then remove bread from pan to continue cooling.