Chocolate Zucchini Bread

3 eggs
1 cup oil
1 tsp vanilla
2 cups sugar
2 cups grated zucchini
3 cups flour
1 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/2 cup chopped nuts
1/2 cup cocoa

Beat eggs, add sugar. cocoa, oil, and vanilla. Mix well, add zucchini and dry ingrdients. spoon carefully into greased WIDE MOUTH PINT jars filling the half full. Bake at 325 degrees about 45 minutes. when done, remove one jar at a time carefully from oven. Clean off rim of jar, place lid on and screw ring on firmly. Place on wire rack to cool completely. When you hear the "pop", you know they're properly sealed.
Recipe makes 5 pints.
Bread will last for up to 6 months.