Ingredients
1. Unsweetened cocoa (1/4 cup)
2. cinnamon (1 tsp)
3. salt (1/4 tsp)
4. baking powder (1 tsp)
5. all purpose flour (2 cups)
6. baking soda (1 tsp)
7. eggs (3)
8. vegetable oil (½ cup)
9. raw zucchini, shredded (1/2 pound)
10. coarsely chopped pecans (1 cup)
11. granulated sugar (1 ½ cup)
12. buttermilk (3/4c)
13. vanilla extract (1tsp)
14. confectioners sugar (for topping)

Method of preparation:-
1. First heat the oven to 350 degrees F. take a Bundt pan of 10-inch, grease and flour it. Take a bowl, sieve flour, cocoa, baking soda, baking powder, salt and cinnamon in it and then keep it aside.

2. Take a large mixing bowl, beat eggs in it with hand electric mixer at high speed until it gets fluffy and light in color. Add granulated sugar and oil in it and beat it slowly. Then add the sieved dry ingredients in egg mixture and beat it at low speed. Then mix buttermilk in it.

3. Now drain zucchini and add it to the flour mixture with pecans and vanilla and mix it properly. Pour the mixture into the Bundt pan and then place the pan in oven. Bake it for about 55 to 60 minutes until the tooth pick inserted in the center comes out clean.

4. Now take out the pan from oven and place on the rack for about 10 minutes to cool. Then take out the cake from pan and cool it completely. Dust the confectioner sugar over the cake and serve it.