3 c. flour
1 1/4 tsp. each baking powder, baking soda
1 tsp. salt
1/4 tsp. cinnamon
4 eggs
3 c. sugar
1 1/2 c. oil
3 squares (3 oz.) unsweetened chocolate, melted, cooled
1 1/2 tsp. vanilla
1/2 tsp. almond extract
3 c. coarsely grated zucchini (about 3 med.)
1 c. chopped nuts
1/2 c. chopped dates

Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. Beat eggs in large bowl until frothy; gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini; fold zucchini, nuts and dates into batter. Pour into greased and floured 10" tube pan.

Bake at 350 degrees for 1 hour 15 minutes (cake will still appear moist). Let stand inverted on wire rack 20 minutes; remove pan. Cool cake completely. Frost with chocolate glaze, if you wish.