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

1. Melt chocolate over hot, not boiling, water. Let cool. Preheat oven to 350 degrees.

2. Grease well and flour a tube pan.

3. Sift flour with baking powder, soda and salt; set aside.

4. 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.

5. Add salad oil and cooled chocolate; beat until well blended.

6. At low speed, add sifted dry ingredients, mixing until smooth.

7. Add grated zucchini and nuts; blend with wooden spoon, stir until all is combined.

8. Turn batter into prepared pan; bake 1 hour and 15 minutes or until surface springs back when pressed lightly with fingertips.

9. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.

10. Before serving if desired, sprinkle with powdered sugar. Cut into thin slices. Serve with whip cream or ice cream. Makes 10 to 12 servings.