3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
4 eggs
3 c. sugar
1 1/2 c. oil
3 sq. (3 oz.) unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
1/2 tsp. almond
3 c. grated zucchini
1/2 c. chopped dates
1 c. chopped nuts
1 can chocolate frosting

Sift dry ingredients and set aside. Beat eggs until frothy; beat in oil and sugar. Add chocolate and flavoring. Fold in dry ingredients. Squeeze excess moisture from zucchini in colander. Add to mixture, then nuts and dates. Pour in a greased and floured 10-inch tube pan.

Bake at 350°F for 1 hour 15 minutes or until done. Let stand inverted on rack 20 minutes and glaze with chocolate icing. I only use 1/2 the icing.