Chocolate-Almond Zucchini Bread
2 cups granulated sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
2 cups finely grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup coarsely chopped almonds
Heat oven to 350 degrees F.
In small bowl, beat eggs until lemon colored; beat in sugar and oil.
Melt chocolate over hot water.
In large bowl, add egg mixture, vanilla extract and zucchini to chocolate.
Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture.
Mix in nuts.
Pour batter in to 2 well-greased 9 x 5 x 3-inch loaf pans.
Bake for 1 hour and 20 minutes or until done. Cool in pans 15 to 20 minutes.
Turn out onto rack. Cool thoroughly before serving.
Yield: 2 loaves
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