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

Beat eggs until lemon colored. Beat in sugar and oil. Melt chocolate and stir into egg mixture with vanilla and zucchini. Sift flour with the salt, cinnamon, baking powder and soda. Stir into zucchini mixture with almonds. Mix well. Grease and flour two 9x5 loaf pans and pour batter into pans, dividing evenly.

Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted into bread comes out clean. Do not overbake. Cool in pans for 15 minutes. Turn out onto racks to finish cooling. Breads freeze well. Yield: 2 loaves.