Chocolate Zucchini Cake

This recipe is not a revelation. I've hardly met a chocolate zucchini cake I didn't like. They are usually moist, sweet and yummy.
This is just the most recent one I've made...and loved.3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
3 cups granulated sugar
3 (1-ounce) unsweetened chocolate baking squares, melted
1 1/2 cups vegetable oil
3 cups grated zucchini (about 5)
1 cup pecans, chopped
Powdered sugar

1. Preheat oven to 350°. Combine flour, baking powder, baking soda and salt in a bowl.

2. In a separate bowl, beat eggs at medium speed with an electric mixer. Gradually add granulated sugar; beat until blended. Add chocolate and oil; beat until blended. Gradually add flour mixture; beat at low speed until blended. Fold in zucchini and pecans. Pour batter into a well-greased and floured Bundt pan.

3. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Recipe from Southern Living, August 2002