3 eggs
2 c. sugar
1 c. salad oil
2 oz. unsweetened chocolate
1 tsp. vanilla
2 c. grated unpeeled zucchini
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
1 c. chopped almonds, pecans, or walnuts

Beat eggs until lemon colored in large bowl. Beat in sugar and oil. Melt chocolate in double boiler and stir into egg mixture with vanilla and zucchini. Sift the flour with salt, cinnamon, baking powder, and soda. Stir in zucchini mixture with nuts and mix well.

Pour batter into 2 (8 x 4 x 2 1/2-inch) PAM sprayed pans. Bake in oven that is preheated to 350 degrees for 50-60 minutes or until done. Cool in pan 15 minutes and turn onto cake rack to cool.

Bread freezes well. Store in refrigerator but serve room temperature with whipped cream cheese flavored with grated orange rind.