3 eggs
2 c. sugar
1 c. salad oil
2 sq. unsweetened baking chocolate
1 tsp. vanilla
2 c. grated or finely shredded zucchini squash
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 c. diced or chopped almonds

Beat eggs until lemon colored. Beat in sugar and oil. Melt baking chocolate over hot water and mix into egg mixture along with vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. With a large mixing spoon, stir into zucchini mixture along with chopped or diced almonds.

When thoroughly mixed, spoon into 2 very well oiled 9 x 5 inch loaf pans. Bake in a 350 degree oven for 1 hour and 20 minutes, or until done. Cool in pans for 15 to 20 minutes, then turn out onto a rack. When cold, cut into thin slices. Spread with soft butter or whipped cream cheese.