3 sq. unsweetened chocolate
3 c. unsifted all purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
1 1/2 c. salad oil
3 c. finely grated zucchini
1 c. finely chopped walnuts or pecans

Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to 350 degrees. Grease well and flour a 10 inch tube pan. Sift flour with baking powder, soda and salt; set aside. In large bowl of electric mixer, at high speed, beat eggs until thick and light. Gradually add sugar, 1/4 cup at a time, beating well after each addition.

Add salad oil and cooled chocolate; beat until well blended. At low speed, add sifted dry ingredients, mixing until smooth. Add grated zucchini and nuts; with wooden spoon, stir until well combined.

Turn batter into prepared pan; bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.