2 (1 oz.) sqs. unsweetened chocolate, coarsely chopped
2 c. biscuit mix
1 1/2 c. zucchini, shredded
3/4 c. granulated sugar
1/3 c. salad oil
3 lg. eggs
1 tsp. vanilla extract
2 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. walnuts, chopped
Confectioners sugar (optional)

In a small, heavy saucepan, over low heat, melt chocolate, stirring constantly. Remove from heat. Or, in small glass bowl, microwave chocolate on High for 2 to 3 minutes, stirring after each minute. Preheat oven to 350 degrees. Grease bottom and sides of a 9 x 5 x 3 inch loaf pan. In large bowl, combine all remaining ingredients except confectioners sugar. With electric mixer at medium speed, beat 1 minute, scraping bowl occasionally; or beat 100 strokes by hand. Pour mixture into prepared pan. Bake 55 to 65 minutes, or until cake tester inserted into center of loaf comes out clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan; cool completely before slicing. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle the top of the loaf with sifted confectioners sugar. Makes 18 slices.

NOTE: If desired, cut loaf in thin slices; toast lightly under broiler or in toaster for 2 minutes, or until slightly crisp; serve warm with butter.