3 Eggs; large
2 c Sugar
1 c Salad oil
2 oz Chocolate; unsweetened
1 ts Vanilla extract
2 c Zucchini; grated
3 c Flour; all-purpose
1 ts Salt
1 ts Cinnamon; ground
1/4 ts Baking powder
1 ts Baking soda
1 c Almonds; chopped
1-Beat eggs until lemon-colored. Beat in sugar and oil. Melt chocolate
over
hot water and stir into egg mixture along with vanilla and zucchini.
2-Sift
flour with salt, cinnamon, baking powder and baking soda. stir into
zucchini mixture; add almonds. Mix well. 3-Bake in two well-oiled
9x5-inch
loaf pans in preheated 350 degree oven for one hour and twenty minutes
or
until done. Cool in pans 20 minutes and then turn out onto rack. Cool
thoroughly before slicing. Jo Anne Merrill
