3 c. flour
1 1/4 tsp. each: baking soda, baking powder
1/4 tsp. cinnamon
1 tsp. salt
4 eggs
3 c. sugar
1 1/2 c. oil
3 sq. unsweetened chocolate, melted and cooled
1 1/2 tsp. vanilla
3 c. coarsely grated zucchini
1/2 tsp. almond extract
1 c. chopped nuts

Mix 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. Fold in zucchini and nuts.

Pour into greased and floured 10 inch tube pan (or use 2 (9 inch) loaf pans or 3 small loaf pans).

Bake at 350 degrees for 1 hour and 15 minutes. Cake will appear moist; test with toothpick. Let cool 20 minutes. Remove from pan and cool completely. May be frosted with chocolate glaze if you wish. Freezes well.