Carol L. Cain
Chocolate Zuccini Bread
From: mcrae@cs.ubc.ca (Valerie McRae) 3 medium eggs 2 cups sugar 1 cup salad oil 2 (1-oz) sq. unsweetened Chocolate, melted 1 tsp. vanilla 2 cupps grated zucchini 3 cups sifted all-purpose flour- 1 tsp salt 1 tsp cinnamon 1 1/2 tsp baking powder 1 tsp baking soda 1 cup coaursely chopped almonds (optional) Beat eggs until lemon colored. Beat in sugar and oil. Stir melted chocolate into egg mixture along with vanilla nd zucchini. Sift the flour together with salt, cinnamon, baking powder and soda. Stir into zucchini mixture with almonds; mix well. Pour into two 9 x 5 in. greased loaf pans - bake in moderate oven 350 deg. F. about 50-60 minutes or until breads test done. Cool in pans 15 minutes. Turn out on cake racks to finish cooling - these breads feeze well. Serve at room temperature - plain or with whipped cream cheese flabored with grated orange rind.